Iceberg Slaw

  • Serves

    serves 4-6


Make this slaw just before serving so that the lettuce is as crisp as possible.


  • 2 tsp. cracked coriander seeds
  • 6 tbsp. extra-virgin olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tsp. honey
  • 1 tsp. dijon mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 2 medium carrots, julienned
  • 12 head iceberg lettuce, cored, halved, and thinly sliced
  • 14 red onion, thinly sliced


Step 1

Put coriander into a 10" skillet over medium heat; toast, swirling, about 2 minutes. Transfer coriander to a medium bowl; whisk in oil, vinegar, honey, and mustard to make a smooth vinaigrette. Season with salt and pepper. Add carrots, lettuce, and onions and toss. Serve immediately.

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