ScandinavianEasy · Room Temperature
Carrot and Apple Slaw with Dill
Carrots and apple grated coarse, tossed with white vinegar and a spoonful of honey until the edges soften just slightly but the slaw still has some resistance. Dill is generous here — it's the thing that makes this feel like a salad rather than a garnish. Bright, a little sweet, quietly acidic.
Prep
15 min
Rest
5 min
Total
20 min
Method
Prep the Vegetables
1
Peel the carrots and run them through the large holes of a box grater, or use a julienne peeler for longer strands. Place in a large bowl.
3
Halve the cucumber lengthways, scoop out the seeds with a spoon, then slice into thin half-moons. Add to the bowl.
Make the Dill Vinaigrette
4
Strip the dill fronds from their stems and roughly chop. Set aside a pinch for garnish.
5
In a small bowl, whisk together the white vinegar, Dijon mustard, and salt until the salt dissolves.
Assemble and Rest
7
8
Let the slaw rest for 5 minutes so the carrots soften slightly and absorb the dressing.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
145
per serving
Low sugar · 6gLow saturated fat · 2g
Protein
2g
Carbs
13g
Fat
11g
Sat. fat
2g
Fiber
3g
Sugar
6g
Sodium
377mg
Gluten FreeVeganDairy FreeWhole FoodLow CalorieAnti InflammatoryLow CarbPlant ForwardFiber Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
0.7m³
Land
10.0Pt
Runoff
0.02g P
Olive Oil drives 31% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
5
Sweet
4
Salty
7
Sour
2
Bitter
0
Spicy
Textures
CrispyTenderCrunchy
Aromas
HerbalCitrusBrightFresh
Kitchen Equipment
Primary Tool
Mixing BowlCounter FootprintSmall
Techniques
Safety & Storage
Allergen Warning
Mustard is present in this recipe from the Dijon mustard component of the dill vinaigrette. Ensure all diners are aware if serving to those with mustard allergies.
Cross Contamination
Use clean cutting boards and utensils for the raw vegetable prep. If preparing other dishes simultaneously, avoid cross-contact between raw ingredients and ready-to-eat items.
Storage
Refrigerate leftovers promptly within 2 hours of preparation. The slaw is best consumed fresh but will keep for 1-2 days in an airtight container. The apple may oxidize and brown over time.
Handling
Wash all produce thoroughly under running water before prep. The carrots and cucumber are served raw in this recipe, so proper washing is essential.
High Risk Population
This dish contains raw vegetables and is served uncooked. Immunocompromised individuals, pregnant women, or elderly persons should be aware of the raw preparation method.
Shelf Life
Prepared slaw should be consumed within 24-48 hours for optimal quality and food safety. Do not leave at room temperature for more than 2 hours.
Pro Tips
Technique
Let the slaw rest for those five minutes before serving. The carrots will soften just enough to absorb the vinaigrette without losing their pleasant crunch.
Substitution
If you don't have fresh dill, tarragon works beautifully for a different but equally clean herbal note.
From the chef
In Copenhagen, we don't complicate things unnecessarily. This slaw came to me one spring when the first carrots of the season arrived at the market, and I wanted something that tasted like morning—bright, clean, and full of dill. It's the kind of side that reminds me lunch is not just fuel, but a moment of small, considered pleasures.
TagsBright
AllergensMustard
Source: generated · May 30, 2026