Spring Onion Celery and Dill Deli Coleslaw Salad
Built around celery, dill and spring onion, this deli slaw tastes fresher and greener than richer versions. It’s a smart fit for barbecue chicken, turkey and fish, especially when the meal needs a cool creamy side that still feels light and clean on the palate.
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.
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.
Nutrition
Calories: 104kcalCarbohydrates: 7gProtein: 2gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 2.5gCholesterol: 6mgSodium: 318mgPotassium: 238mgFiber: 2.7gSugar: 4gVitamin A: 1210IUCalcium: 62mgIron: 0.8mg
Tried this recipe?Let us know how it was!