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Lemon Herb Vinaigrette with Celery Seed Crunch

A bright, zesty lemon vinaigrette loaded with chopped parsley, dill and green onion, with crisp minced celery and a gentle maple-mustard balance that clings to crunchy slaws.

Lemon Herb Vinaigrette with Celery Seed Crunch

Ingredients

  • ¼ cup50 gOlive oil
  • 2½ tbsp40 gLemon juicefreshly squeezed
  • 1½ tsp3 gLemon zest
  • ⅓ cup chopped30 gCeleryvery finely minced
  • 1 medium15 gGreen onionsthinly sliced
  • 2 tbsp chopped8 gFresh parsleyfinely chopped
  • ½ cup sprigs4 gFresh dillfinely chopped
  • 1 clove3 gGarlicgrated
  • 1½ tsp8 gYellow mustard
  • 1¼ tsp8 gMaple syrup
  • ⅛ tsp1 gSalt
  • ¼ tsp0.5 gBlack pepper

Steps

  1. Prepare the vegetables and herbs first: finely mince the celery, thinly slice the green onion, finely chop the parsley and dill, and grate the garlic.
  2. In a jar with a tight lid, combine the lemon juice, lemon zest, garlic, mustard, maple syrup, salt and black pepper; stir until the salt dissolves.
  3. Add the olive oil to the jar, close the lid and shake hard for about 30 seconds until the dressing looks creamy and emulsified.
  4. Add the celery, green onion, parsley and dill to the jar and stir gently so the pieces stay crisp.
  5. Let the vinaigrette sit 5 minutes for the flavors to meld, shake again just before using, and toss with a crunchy slaw. Refrigerate leftovers up to 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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