Open Categories +

Blog Home

Apple Dill & Apricot Slaw

Melissa's Kitchen Masterlist
Effortless Entertaining
The Skinny on the Italian Diet
Now Trending:
I'm Melissa!

A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!

hello,

Ready to Manifesto Some Miracles?

tell me more

Grab a copy of my lastest book "Miracles Manifested" and enter to win a trip to Italy valued at $7000!

A bright and gorgeous slaw so healthy, so you can enjoy bowl after bowl of deliciousness.

I have always been a huge fan of cabbage salad. My mom makes the traditional kind with white cabbage, carrots, and orange juice. But I love red cabbage and the gorgeous color it adds to the slaw.

I love the fresh note the dill adds and this salad is influenced by my love of tzatziki (a Greek yogurt dip with dill and cucumbers).

The tart green apples balance out the sweet and chewy dried apricots. It’s brilliant and guaranteed to become a staple on your dinner table.

xxx  MM

Print

Apple Dill & Apricot Slaw

  • Author: Melissa Mayo

Ingredients

Scale

FOR THE SALAD

  • 1 red cabbage shredded into thin strips
  • 1 bunch dill -chopped
  • 2 green apples – cored and cut into thin slivers (can use a mandolin)
  • ¼ red onion – sliced into slivers
  • 1 fennel bulb & stalks OR 6 sticks of celery – cut into slivers
  • 3 TBS poppy seeds
  • 1cup dried apricots cut into thin strips

FOR THE DRESSING

  • ¾ cup mayo
  • 1 cup of plain Greek yogurt ****
  • 1 lemon – juice and zest
  • 1 TBS Dijon wholegrain with seeds
  • Lots of Coarse Salt and Black pepper to taste

Instructions

Mix all the ingredients for the salad dressing together and set aside.

Add the cabbage, dill, apples, onion, fennel/celery, poppy seeds, and apricots to a large bowl.

An hour before serving, toss the salad with the dressing. Massage with a glove or hands to evenly coat. Serve at room temperature.

SERVES 8

Notes

**** If you want a dairy free alternative you can leave out the yoghurt and just use 1 ½ cups of mayo.

Did you make this recipe?

Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

+ show Comments

- Hide Comments

add a comment

Reply...

I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

more about me

Ciao Bella,

enter now →

In Italy, they add work and life on to food and wine.

Win a one-week luxury trip to Tuscany 

The Magic of Italy
without the planning

Explore

Food Netwok Chef, Melissa is dishing up delicious food and a once-in-a-lifetime experience for your soul.

find out more →

Hands down the prettiest, do-it-yourself, easy-to-use, customizable, website templates on the internet. They look super expensive, but I promise they won't break the bank. 

Tonic Site Shop

Want a site like mine?

check it out →

@themelissamayo

For delicious recipes, travel guides, inspiration and more, join me on Instagram.

follow along