Healthy Coleslaw with Celery and Dill

My favorite recipe for coleslaw, no mayo, no dairy no heavy creamy sauce. Just a few ingredients- lemon, celery, carrots, cabbage and dill. I love using purple and regular cabbage. This coleslaw is super easy to make, even in advance.

Its full of flavors, vitamins and minerals, that you need. No heavy sauce, just a fresh lemon juice. This coleslaw is perfect for side dish, topping for your sandwiches and its perfect side for Salmon dish, Pork or Beef dish. You can make this salad the day before if you hosting a large party. I cut all the ingredients and put it in a large bowl, covered with foil and put it in the fridge. When is time to serve just add the seasonings and its ready.

You Need:

Cabbage1 pound
Celery 2 stalks
Carrots2 medium size
Fresh Dill 3 tbsp.
Fresh Parsley3 tbsp.
Purple Cabbage1/2 pound ( optional)
Saltto taste
Olive oil3-4 Tbsp.


Start with slicing the cabbage. You can use knife, mandoline or your food processor attachment. Put the shredded cabbage in a large bowl, sprinkle a little bit of salt and massage the cabbage gently. This process helps cabbage to break down and draw moister out. Add to the bowl shredded carrots, sliced celery and chopped dill and parsley. You can covered it and leave in the fridge until ready to be served. In a separate small bowl add the lemon juice, olive oil and salt and whisked it very well. Drizzle the dressing on top of the cabbage slaw and mix well together.

You can also add some celery seeds and celery salt to make it even more interesting.


Equipment you may find useful!

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