Crunchy Cucumber Celery Slaw with Herb Dressing
We designed this vibrant green cucumber and celery slaw to accompany our whole roasted branzino, but you will quickly find yourself putting it on everything from fish tacos to grilled chicken. It provides a beautiful, bright pop of colour and a satisfying crunch that elevates any dinner plate. The secret is keeping the dressing incredibly light so the natural flavours of the fresh herbs and crisp vegetables shine through. It is refreshing, light, and takes less than ten minutes to toss together. ➡️Pro Tip: If you are making this for more than two people as a standard side dish for grilled chicken or tacos, you will definitely want to double or triple the ingredient measurements!
Ingredients
- 1 mini cucumber or ⅓ of a large English cucumber
- 1 small celery stalk very thinly sliced
- 1 green onion very thinly sliced
- 2 tablespoon fresh dill chopped
- 2 tablespoon fresh parsley chopped
- 1 teaspoon fresh mint chopped, optional
- 1 ½ teaspoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- ½ teaspoon fresh lemon zest
- A pinch of kosher salt
- A few grinds of freshly cracked black pepper
Instructions
Prep the Cucumber Properly
- Slice the cucumber in half lengthwise. Using the tip of a small measuring spoon, gently scrape out the watery seed centre and discard it. Removing the seeds prevents the slaw from watering down the dressing or making your roasted fish soggy. Thinly slice the cucumber on a sharp angle into very fine half-moons. If the slices feel particularly wet, pat them lightly with a paper towel.
Slice the Vegetables
- Very thinly slice the celery stalk and the green onion. Keep the cuts as fine as possible so the slaw feels delicate, elegant, and light rather than chunky.
Mix and Dress Lightly
- In a medium bowl, combine the sliced cucumber, celery, green onion, dill, parsley, and mint if you are using it.
- Drizzle the fresh lemon juice and extra virgin olive oil over the top, then add the lemon zest, kosher salt, and black pepper. Toss gently until the ingredients are just lightly coated. Avoid over-dressing the salad because it is meant to be light and crisp, not soggy or heavily marinated.
Timing and Assembly: For the best results, do not assemble the slaw too far in advance. You can slice all of your vegetables ahead of time, but wait to add the dressing until 5 to 10 minutes before you plan to serve dinner. This keeps the textures wonderfully vibrant and crunchy.
How to Serve with Roasted Fish
- Once your roasted fish is plated and drizzled with its warm pan juices, scatter some slaw lightly right down the centre of the fish. Serve the remaining slaw on the side.Leave parts of the crispy skin visible, and keep the head and tail exposed for a stunning presentation. The contrast between the hot fish, melted feta, warm tomato juices, and this cool, crisp slaw is absolute perfection.
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Notes
Tips, Substitutions & Serving Suggestions
- Technique Tip (Seed Removal): Scraping the seeds out of cucumbers is a classic culinary method used to preserve the crunch of salads and prevent liquids from pooling at the bottom of the bowl.
- Herb Substitutions: If you do not have fresh dill on hand, fresh chives or tarragon make wonderful alternatives that pair beautifully with seafood.
- Add a Little Heat: If you like a bit of a kick, add a tiny pinch of minced fresh jalapeño or extra red chili flakes to the salad mix.
- Other Ways to Enjoy: This slaw makes an incredible topping for grilled salmon, shredded pork tacos, or tucked into a warm pita with grilled halloumi cheese.
Tried this recipe?Let us know how it was!