March 27, 2022

Jalapeño & Apple Celery Salad

This Jalapeño Apple Celery Salad is light and crispy, refreshing and packed with aromatics thanks to the herbs! It pairs well as a side or atop sliders!

This recipe for Jalapeño & Apple Celery Salad emerged from clearing out my fridge of produce and wanting to pair with these Chipotle Barbecue Pulled Chicken Sliders. It’s light and crispy, refreshing and packed with aromatics thanks to the herbs! The hardest part is remembering to quick-pickle the night before! And by “quick-pickle” I mean lazily slice red onions and submerge in sweet rice wine vinegar haha! All you have to do is transfer the red onions and vinegar into an airtight container and let it marinate over night. It is the laziest pickled red onions that I know of but it is mild and crunchy and to the point without distracting from other flavors! That said, scroll below to try this recipe for yourself!

Jalapeño & Apple Celery Salad:


Jalapeño & Apple Celery Salad Ingredients:

  • 1/2 head small cabbage, thinly sliced (preferably using a mandoline slicer)
  • 2 celery stalks, thinly sliced against the grain (“)
  • 1 gala apple, thinly sliced (“, any crisp apple will do!)
  • 1 lime, zested and juiced (preferably using a microplane)
  • 2+ jalapeños, thinly sliced (“, more or less to preference)
  • 1 tsp sea salt
  • 1 1/2 cup pickled red onions (1 small red onion, sliced and submerged in an airtight container with 1/2 red wine vinegar and 1/2 water overnight)
  • 1/2 cup pickling juice (from red onions)
  • 1/4 cup mayonnaise (vegan mayo works just as well!)
  • 1 Tbs poppyseeds
  • 2 Tbs fresh dill, roughly chopped
  • 2 Tbs mint, roughly chopped
  • 3 stalks scallions, sliced (about 1/4 cup)
  • 1/4 cup cilantro leaves (loosely packed)
  • 1/2 cup roasted peanuts, roughly copped (optional)


  1. In a large mixing bowl, combine all ingredients together until fully incorporated.
  2. Allow to rest for at least 30 minutes in the fridge. (The salt will draw out the moisture from the produce.)
  3. When ready, give another stir to incorporate the liquids, season to taste if necessary, and enjoy as is, paired with protein, or add to sliders. Enjoy!


  • I prefer using a mandoline slicer for this recipe since it ensures consistent results and is much quicker than slicing with a knife! I set the slicer to about 1/8″ thickness.
  • I’ve made variations of this recipe using shaved fennel in place of cabbage, and with 2 apples for extra sweetness. This recipe is easily customizable!
  • This slaw/salad pairs well with fish tacos too!
  • For more delicious recipes to create or pair alongside, visit the Kitchen Journal.