Classic Coleslaw Recipe With Celery Seed

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COLESLAW WITH CELERY SEED



Coleslaw with Celery Seed image

This delicious Coleslaw with Celery Seed is the perfect side with any BBQ or Picnic

Provided by Judy Purcell

Categories     Side Dish

Time 15m

Number Of Ingredients 14

1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons coconut palm sugar
1.5 tablespoons apple cider vinegar
1 tablespoons buttermilk (, plus more to thin, if needed)
1/2 teaspoons celery seeds
1/4 heaping teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 1/2 cups shredded green cabbage ((about 1/4 head))
1 1/2 cups shredded red cabbage ((about 1/4 head))
1/3 cup finely diced green bell pepper
3/4 cup grated carrot
1/4 cup grated sweet yellow onion
2 tablespoons minced fresh parsley

Steps:

  • In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt and pepper; whisk well to dissolve the sugar.
  • In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill and meld flavors for at least 1 hour before serving.

Nutrition Facts : Calories 170 kcal, Carbohydrate 10 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 224 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CLASSIC COLESLAW



Classic Coleslaw image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 9

1 small head green cabbage
1/2 small head red cabbage
3/4 cup mayonnaise
1/4 cup white wine vinegar, such as Chardonnay
1 to 2 tablespoons granulated sugar
2 teaspoons celery seeds
Kosher salt and freshly ground black pepper
1 cup matchstick carrots
1/4 cup fresh parsley leaves

Steps:

  • Remove and discard tough outer leaves from the green cabbage. Cut the head in half, cutting through the core. Use the tip of the knife to remove the core from both halves, then cut each half into quarters. Slice each quarter thinly into short strips. Repeat with the red cabbage and place both in a large bowl.
  • Whisk together the mayonnaise, vinegar, sugar and celery seeds in a small bowl, then season with salt and pepper. Add more sugar as desired. Toss the cabbage with half the dressing, then lay in a shallow dish (a 9-by-13-inch baking dish works well). Cover and refrigerate for 1 to 2 hours.
  • Once cabbage has marinated in the dressing, taste and add reserved dressing as desired. Add the carrots and parsley and toss to combine.

COLE SLAW



Cole Slaw image

Homemade Cole Slaw Recipe | Easy Cole Slaw Dressing

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 7

6 cups shredded cabbage
1 cup shredded carrot
1 cup mayonnaise
1/4 cup white wine vinegar
1 teaspoon celery seed
1/4 cup sugar
Salt and pepper

Steps:

  • In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

CELERY SEED COLESLAW



Celery Seed Coleslaw image

Make and share this Celery Seed Coleslaw recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs cabbage, coarsley chopped
1 cup shredded carrot
3/4 cup sugar
3/4 cup cider vinegar
1 teaspoon garlic salt
1 teaspoon celery seed

Steps:

  • Mix cabbage and carrot well.
  • Throughly mix sugar, vinegar, garlic salt and celery seed.
  • Pour over cabbage.
  • Mix well.
  • Chill.

CELERY SEED COLESLAW



Celery Seed Coleslaw image

Categories     Salad     Onion     Side     Vegetarian     Quick & Easy     Summer     Healthy     Cabbage     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 Servings

Number Of Ingredients 7

8 cups thinly sliced green cabbage (about 1/2 large head)
2/3 cup thinly sliced green onions
1/2 cup finely chopped carrot
1/2 cup chopped green bell pepper
1/2 cup low-fat mayonnaise
2 tablespoons apple cider vinegar
1 teaspoon celery seeds

Steps:

  • Combine cabbage, green onions, carrot and bell pepper in large bowl.
  • Whisk mayonnaise, apple cider vinegar and celery seeds in small bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

COLESLAW



Coleslaw image

This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.

Provided by Kay Chun

Categories     easy, salads and dressings, side dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 8

1 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon celery seeds
Kosher salt and black pepper
1 medium head green cabbage (about 2 pounds)
1/2 medium head purple cabbage (about 1 pound)
2 carrots, grated on the large holes of a box grater

Steps:

  • In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
  • Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
  • Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
  • Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.

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