Apple Lemon Slaw

Sometimes a dish is pretty tasty even without the inclusion of a Dickey’s product; not often, but sometimes. Such is the case with this flavor-packed slaw. It’s a crispy, sweet and tart mix that can side with so many entrées, you’ll want to always have some waiting in the fridge.

  • Prep Time

    15 Minutes
  • Marinate Time

    20 Minutes
  • Cook Time

  • Serves

    4-5 People
  • Pellets

  • Measurement
  • Ingredient
  • Note


  • 2 Each
  • Applies, Fuji
  • 1/2 Each
  • Red Onions
  • 1/2 Head
  • Napa Cabbage
  • 2 Cups
  • Carrots, Julienned
  • 3 Tablespoons
  • Lemon Juice
  • 1 Tablespoon
  • Dijon Mustard
  • 1 Teaspoon
  • Honey
  • 1/2 Cup
  • Olive Oil
  • 1 Teaspoon
  • Celery Seeds


  1. Prepare dressing by combining lemon juice, mustard honey, salt and celery seeds together in a mixing bowl with a whisk. Slowly add oil olive oil while whisking.
  2. To the bowl add sunflower seeds, julienned carrots
  3. Cut Napa cabbage head in half, remove core and crosscut head into 1/4″ strips, add to bowl.
  4. Peel and cut red onion in half, julienned onion into 1/8″ slices, add to bowl
  5. Leaving skin on apples, cut apples in half. Remove core and stem. Cut apple into 1/4″ sticks
  6. Toss all ingredients together and allow to marinate 20 minutes prior to serving, keep chilled in the refrigerator.

Recipe Categories: Meal Type, Meat, Sides, Vegetables, Vegetarian