I have made barbecue sides that are built for richness. This one leans the other way. The flavour is cool, grassy and lightly savoury, with celery bringing that clean snap I always want when the grill has been busy with fatty meat. It still has the creamy deli feel, but it tastes brighter and more herb-led than the usual cabbage-and-carrot bowl.
A Slaw with More Lift Than Weight
I started making this spring onion celery and dill deli coleslaw when I wanted something that could sit beside smoked chicken or grilled turkey without bulldozing the plate. Dill gives it a soft herbal edge, spring onion adds a little bite and celery keeps every forkful feeling crisp. If you want the full set of ideas around it, I’ve pulled them together in my best BBQ slaw ideas in one place.
The Texture Is the Point Here
This is one of those slaws where texture does half the work. Cabbage gives body, celery brings a watery crunch and spring onion threads through the bowl with a gentle sharpness. It feels more delicate than my carrot cabbage deli slaw base, and it lands very differently from the fruitier bright apple mustard red slaw.
Best for Chicken, Turkey and Lighter Grill Plates
I make this most often with chicken wings, spatchcock chicken and grilled turkey skewers. It also suits fish cooked over the barbecue, especially when the seasoning is lemony or peppery. For a similarly fresh slaw with a citrus note, my lemon fennel deli slaw finish is a good option. If the barbecue table needs something richer, my blue cheese walnut celery slaw takes celery in a completely different direction.
Ingredients for 4 People
- 400 g white cabbage, finely shredded
- 120 g celery, finely sliced
- 4 spring onions, 50 g, thinly sliced
- 20 g fresh dill, chopped
- 50 g mayonnaise
- 45 g Greek yogurt
- 1 tbsp lemon juice, 15 ml
- 2 tsp white wine vinegar, 10 ml
- 1 tsp Dijon mustard, 5 g
- 1 tsp runny honey, 7 g
- 1/2 tsp fine sea salt, 3 g
- 1/2 tsp black pepper, 1 g
- 1 tbsp chopped chives, 4 g
Ingredient Notes
Celery is the ingredient that changes the whole character of this slaw. It brings moisture, crunch and a clean savoury note that cuts through rich barbecue nicely. I slice it thinly on the diagonal so the pieces feel elegant rather than chunky. Thick celery slices can dominate the bowl and make it feel more like a chopped salad than a deli slaw.
Dill is best used fresh, and I wouldn’t swap it for dried here. Fresh dill has that feathery softness and cool aroma that makes the dressing feel lighter. The yogurt matters too. It takes some of the weight off the mayonnaise and keeps the slaw tasting lively. Spring onions should be sliced thin, including some of the green tops, so their flavour runs through the whole bowl rather than landing in sudden sharp bites.
Equipment Needed
A sharp knife is enough for this recipe, though a mandoline helps if you want particularly fine cabbage shreds. Celery doesn’t need anything fancy, just careful slicing so it stays slender and pleasant to eat. I use a large bowl to toss the slaw because the herbs and spring onion need even distribution. Small bowls make that more awkward than it needs to be.
You’ll also want a small bowl for whisking the dressing, a chopping board and measuring spoons. I keep a microplane nearby sometimes for a little extra lemon zest if the barbecue menu is especially rich. It’s optional, though handy when you want the slaw to feel a bit sharper.
Instructions
Step 1, Prepare the cabbage base
Quarter the cabbage, remove the core and finely shred the leaves. Add them to a large mixing bowl.
Step 2, Slice the fresh ingredients
Thinly slice the celery and spring onions. Chop the dill and chives. Add everything to the bowl with the cabbage.
Step 3, Make the dill dressing
In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, white wine vinegar, Dijon mustard, honey, sea salt and black pepper until smooth.
Step 4, Toss everything together
Pour the dressing over the vegetables and herbs. Toss thoroughly until the cabbage, celery and spring onion are evenly coated.
Step 5, Let the flavours settle
Leave the slaw for 10 minutes at room temperature, then refrigerate for 20 to 30 minutes. This short rest helps the cabbage soften a touch while keeping the celery crisp.
Step 6, Finish and serve
Give the slaw another toss before serving. Taste and add a bit more lemon juice or salt if needed. Serve cold with barbecue.
Cooking Technique Notes for Spring Onion Celery and Dill Deli Coleslaw
The trick with this slaw is to preserve freshness while still getting that slightly settled deli texture. Celery can lose its snap if it sits in dressing for too long, so I don’t make this one as far ahead as some of the heavier slaws. It’s at its best when the cabbage has softened slightly but the celery still feels brisk and juicy. That window is pretty generous, though. An hour or two ahead works beautifully.
Herbs need care too. Dill bruises easily and can lose some of its fragrance if chopped too early. I usually prep the cabbage and celery first, then chop the herbs right before mixing. That keeps the aroma clearer. A light hand with salt is worth remembering because celery already brings a natural savoury note. It’s easy to overshoot and make the bowl taste slightly harsh instead of fresh.
What to Serve with This Recipe
This spring onion celery and dill deli coleslaw suits lighter barbecue plates really well. I like it with lemon-pepper chicken, grilled turkey breast, pork tenderloin and barbecue salmon. It feels especially useful when the meat is smoky but not heavily sauced, because the herbs and celery have room to show themselves.
It also works as a balancing side on a fuller spread with buttery corn, grilled flatbreads and charred courgettes. When the table has a lot of deep brown, smoky food on it, this slaw changes the pace. It cools the palate and gives the meal a cleaner edge without feeling austere or thin.
Wine and Beer Pairings
For wine, I’d start with Sauvignon Blanc. Its grassy, citrusy edge makes perfect sense with dill, celery and spring onion. It keeps the creamy dressing from feeling too round and works especially well with chicken or fish from the barbecue. A dry Pinot Grigio is another very easy pairing. It’s lighter in feel, crisp enough to freshen the plate and it won’t crowd the more delicate flavours in the slaw.
For beer, a pilsner is a natural fit because its clean finish mirrors the fresh crunch of the vegetables. It’s especially handy when the barbecue menu includes chicken wings or sausages. I also like a wheat beer here. The soft citrus and gentle spice bring out the dill and lemon without making the pairing feel busy.
FAQ
Can I make celery coleslaw in advance?
Yes, but I wouldn’t make it too far ahead. Around 1 to 3 hours is ideal if you want the celery to stay crisp and the herbs to taste fresh.
What does dill add to coleslaw?
Dill gives coleslaw a cool herbal note and makes creamy dressing feel lighter. It pairs especially well with chicken, fish and lemon-based barbecue flavours.
Is spring onion too strong for slaw?
Not when it’s sliced thinly. It adds a gentle savoury bite that runs through the bowl without overpowering the cabbage and dressing.
Can I use red cabbage in this recipe?
You can, though the flavour and texture will change. Red cabbage is sturdier and earthier, so the finished slaw will feel firmer and a little less delicate.
What barbecue meats go best with dill coleslaw?
I think it works best with smoked chicken, turkey, pork tenderloin and grilled salmon. It’s especially good with lighter rubs and citrus-based seasoning.
How do I stop watery coleslaw with celery?
Slice the celery thinly, keep the dressing thick and don’t let the slaw sit for too long before serving. Chilling the vegetables first also helps.
Tips for Success with Spring Onion Celery and Dill Deli Coleslaw
For the best spring onion celery and dill deli coleslaw, make sure the celery is truly thin. That sounds obvious, but it changes the whole eating experience. Thick celery pieces can feel blunt and watery. Thin slices blend into the cabbage and give you that clean crunch in almost every bite. I also like to chill the celery after slicing if the kitchen is warm, because cold celery stays crisper in the dressing.
The dressing should taste slightly punchier than you think it needs to. Once it hits the cabbage and celery, the flavour softens quite a bit. I usually make the lemon and vinegar a touch sharper at the start, then let the vegetables round everything out. That way the finished slaw tastes fresh rather than muted.
Recipe Variation Suggestions
For a greener version, add 60 g shredded cucumber, squeezed dry, and a tablespoon of chopped parsley. The cucumber makes the slaw even cooler and works very nicely with grilled chicken thighs or fish. You can also add a little lemon zest for a brighter finish, especially if the rest of the plate is rich.
For a richer version, stir in 40 g crumbled blue cheese or 2 tbsp finely chopped toasted walnuts. Those additions nudge the slaw into a deeper, more savoury place and make it feel sturdier beside beef burgers or pork sausages. It’s still recognisably the same slaw, just wearing heavier boots.
Storage and Reheating for Spring Onion Celery and Dill Deli Coleslaw
Spring onion celery and dill deli coleslaw is best eaten the day it’s made, though it will keep in the fridge for up to 24 hours in an airtight container. By the next day the celery softens and the dill loses some of its brightness, though the flavour is still pleasant.
There’s no reheating involved here. Serve it cold. If it has been in the fridge for a while, toss it well and add a squeeze of lemon juice to wake it up. A small spoonful of yogurt can also bring back a creamier look if the dressing has tightened.
Health Benefits and Dietary Alternatives
This slaw brings fibre from cabbage and celery, plus useful vitamins and a fresh herbal profile that can make a barbecue plate feel less heavy. Dill and spring onion add flavour without needing extra sugar or a lot more fat, which is part of why I like it when the main meat is already rich.
For a lighter version, swap some or all of the mayonnaise for more Greek yogurt. For dairy-free eating, use a plant-based yogurt and vegan mayo. If you need a lower-sugar bowl, skip the honey. The lemon and dill keep the slaw bright enough that it still tastes complete.
Spring Onion Celery and Dill Deli Coleslaw Salad
Ingredients
- 400 g white cabbage finely shredded
- 120 g celery finely sliced
- 4 spring onions thinly sliced
- 20 g fresh dill chopped
- 50 g mayonnaise
- 45 g Greek yogurt
- 1 tbsp lemon juice
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp runny honey
- 1/2 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tbsp chopped chives
Instructions
Prepare the cabbage base
- Quarter the cabbage, remove the core and finely shred the leaves. Add them to a large mixing bowl.
Slice the fresh ingredients
- Thinly slice the celery and spring onions. Chop the dill and chives. Add everything to the bowl with the cabbage.
Make the dill dressing
- In a separate bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, white wine vinegar, Dijon mustard, honey, sea salt and black pepper until smooth.
Toss everything together
- Pour the dressing over the vegetables and herbs. Toss thoroughly until the cabbage, celery and spring onion are evenly coated.
Let the flavours settle
- Leave the slaw for 10 minutes at room temperature, then refrigerate for 20 to 30 minutes. This short rest helps the cabbage soften a touch while keeping the celery crisp.
Finish and serve
- Give the slaw another toss before serving. Taste and add a bit more lemon juice or salt if needed. Serve cold with barbecue.