Coleslaw with Celery Seed
This coleslaw with celery seed is a unique twist on a classic side. It’s the perfect coleslaw for pulled pork, chicken or ribs!

Do you have any strong opinions about coleslaw? I feel like most people do!
Some people like it creamy, others like it vinegary. I’m sure some people will only use green cabbage, whereas others might throw in some red cabbage (or even make a brussels sprout coleslaw).
Honestly, I pretty much like all coleslaw (especially next to a rack of crock pot ribs or root beer ribs), but I like it best when it’s not too creamy and not too vinegary. In my opinion, the best coleslaw dressing recipe is a nice balance between creamy and vinegary.
Sometimes I like my coleslaw with a touch of sweetness to balance out something else on my plate that might be spicy (like my spicy apricot glazed salmon).
This coleslaw with celery seed with an easy coleslaw dressing recipe is my idea of a perfect slaw recipe.

This is the best coleslaw for pulled pork, grilled chicken, ribs, chops or basically anything!
This coleslaw with celery seed is one of those versatile slaw recipes that will work for just about every meal, all through the summer and fall.
It can be used as a topping for a pulled pork sandwich, or simply served alongside. And it’s certified delicious with my buttermilk grilled chicken and orange glazed chicken. Whatever you serve it with, make sure you also have a round of tequila mojitos or strawberry Moscow mules to wash it all down!
The vegetables are flexible. Feel free to use all green or all red cabbage, or simply buy a bag of the pre-shredded mix (seriously, SO easy). All told, you’ll need 4 cups shredded cabbage. Any extra cabbage can be used to sprinkle over lamb tacos or made into cabbage potato soup or corned beef egg rolls.
I got wild and used both red and green cabbage this time, along with some carrots and a bit of green onion. Any extra carrots can be throw into a carrot cake smoothie.
Then, for a unique twist on classic slaw, I grated a Gala apple into the bowl. Galas are also my apple of choice for instant pot apple butter (delicious on a butter board). The snappy, slightly sweet flavor of this apple is great for cooking and baking, and adds a special touch to the slaw.
The apple also gives it an autumn touch, making it perfect to serve with Thanksgiving dinner on the years you’re not serving Thanksgiving salad.
What’s in the easy coleslaw dressing recipe that goes on this coleslaw with celery seed?
This easy coleslaw dressing recipe is a simple mixture of mayonnaise, cider vinegar, sugar, salt and pepper, and celery seeds. If you don’t have cider vinegar on hand, white vinegar works just fine for this best coleslaw dressing recipe.
The key ingredient here is obviously the celery seeds. The seeds are tiny, but they pack a powerful flavor punch of concentrated celery, adding yet another layer of flavor to this slaw.
If you buy a jar of celery seeds to make this coleslaw with celery seed, you’ll surely have a bunch left over. But that’s OK, because they’re more versatile than you’d think!
Celery seeds are commonly used to make pickles and brines, and sometimes show up in bloody marys, too. Also, Simply Recipes has a nice list of celery seed recipes that you can make with the rest of your jar of celery seeds.

This is the best coleslaw dressing recipe, but it’s not JUST for coleslaw!
This is definitely the best coleslaw dressing recipe I’ve ever made, and I actually like it so much that I often keep a jar in the fridge to use on things other than coleslaw.
It’s really great drizzled over roasted vegetables, especially carrots. It’s also good for simply tossing with mixed greens for a side salad. I’ve even used this easy coleslaw dressing recipe as a dip for shrimp, like a creamy shrimp cocktail situation.
This coleslaw with celery seed is part of my Epic Barbecue Party menu!
My Epic Barbecue Party is simply my favorite summer recipes, all in one place. These are the dishes I make on repeat all summer long.
I hope they also become staples of your summer, whether for a backyard party, a picnic, or just a weeknight meal (my country style pork ribs also have an honorary place on this list).
Along with this coleslaw, there’s also:
- Harissa Grilled Chicken
- Good Midwestern Potato Salad
- Warm Antipasto Packets
- Vanilla Lemonade or Agave Lemonade
- Fruit Crisp Bars

Can I make this coleslaw with celery seed in advance?
This coleslaw with celery seed is best eaten the day it is made, because of the shredded apple. However, you can keep it in the fridge for up to 3 days if you need to.
But the best option for making it ahead is to prepare the recipe as written, omitting the apple for now, and storing it in a covered container in the fridge until you’re ready to serve (maybe alongside some steak lettuce wraps or a smoked salmon BLT). Just before serving, shred the apple and fold it in!
Don’t forget the frozen yogurt pie for dessert, which is also a great make-ahead recipe!
More great side dishes for a backyard barbecue:
In my opinion, the more side dishes, the merrier, so I always have lots of options!

Coleslaw with Celery Seed
This coleslaw with celery seed is a unique twist on a classic side. It's the perfect coleslaw for pulled pork, chicken or ribs!
Ingredients
For the Dressing:
- 2/3 cup mayonnaise
- 2 tablespoons cider vinegar
- 2 tablespoons granulated sugar
- 3/4 teaspoon celery seed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
For the Slaw:
- 1 Gala apple, shredded
- 1 bunch green onions, thinly sliced
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
Instructions
- Make the Dressing: In large bowl, whisk mayonnaise, vinegar, sugar, celery seed, salt and pepper until smooth.
- Make the Slaw: Add apple, onions, cabbage and carrots to bowl with dressing and toss until well combined. Slaw is best eaten the day it is made, but will keep in the refrigerator up to 3 days.
Recommended Products
Foxes Love Lemons, LLC is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and links to Amazon.com. There is no additional cost to you.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 8mgSodium: 220mgCarbohydrates: 12gFiber: 3gSugar: 8gProtein: 1g

Lori, the slaw with pineapple is what we get at Cattleman’s Steakhouse, an amazing restaurant way out in the desert (7 miles from the Interstate, into the boonies). If you ever make it to El Paso, it’s definitely worth a visit. They’ve also got a fun dessert called Queen of Sheba (whipped cream with oreo chunks frozen with a maraschino cherry in the bottom). The Indian Cliffs ranch, where the restaurant is located, also has a small zoo, has been used as a movie set, and also boards horses. I’m hoping that’s where we’ll go to celebrate our anniversary this year…
That place sounds fantastic! I hope you do get a chance to head out there for your anniversary this year!
This slaw sounds great. I grew up on a slaw that was made with red cabbage and a cream/vinegar dressing. The slaw I make most regularly is vinegary and made with green cabbage. I’ve also tried to do a copycat sweet slaw with pineapple. So now I have a new recipe to consider. Because there are only two of us, I might well leave out the green onions because they don’t do well, at least for my tastebuds, when they’ve been cut and left in the fridge for a few days. I think the apple is a great idea. Thanks for posting something different from all the other slaw recipes I’ve been seeing.
Oh interesting, I’ve never heard of a slaw with pineapple before! But I bet the pineapple would just add another layer of acidity, so it sounds great to me.
I’m with you – green onions do sometimes get a little funky after they’ve been cut. Although, they seemed to do OK in this slaw (maybe the vinegar helped hold them?), because I ate this for about 3 or 4 days after I made it, and for the most part, it held pretty well. But the onions could also just be omitted completely, and the slaw will still be really good 🙂
OMG this looks AMAZING!!! I think I’m weird but coleslaw is my favorite side dish ever! I also love it in my sandwiches (Hello Primanti Bros!) You really stepped it up by adding apples and green onion- 2 of my favorites! I can’t wait to try this!!! Happy Summer 🙂
Thank you so much, Angela! No, it’s not weird, because I love coleslaw too! And yummmm Primantis 🙂