Best Cabbage And Celery Root Slaw With Cider Dijon Dressing Recipes
EASY NAPA CABBAGE SLAW RECIPE
Make this napa cabbage slaw recipe in just 15 minutes! This napa slaw is the perfect summer side for grilled or bbq meats, and I get asked for the recipe.
Provided by Emily Dingmann of myeverydaytable.com
Categories Salad
Time 15m
Number Of Ingredients 11
Steps:
- Prep ingredients: Thinly slice cabbage and onion.Mince garlic.
- Layer napa cabbage, onions, and blue cheese in serving bowl and chill until serving.
- Whisk together garlic, olive oil, apple cider vinegar, dijon mustard, honey, celery seed, sea salt, and pepper until emulsified.
- Toss dressing with cabbage and chill for 5-10 minutes before serving.
Nutrition Facts : ServingSize 1 cup, Calories 134 calories, Sugar 1 g, Sodium 339.8 mg, Fat 11.4 g, SaturatedFat 3.7 g, TransFat 0 g, Carbohydrate 5 g, Fiber 0.2 g, Protein 4.7 g, Cholesterol 10.6 mg
RED CABBAGE AND CELERY ROOT COLESLAW WITH APPLE CIDER DRESSING
Artisan coleslaw has become a passion of mine recently. Celery root adds a unique taste and a plethora of health benefits. As does the apple cider vinaigrette, making this a great choice when watching the waist line. The longer the slaw sits, the more the flavors have time to deepen - it's really good when left in the fridge overnight, and makes great leftovers!
Provided by Gina Milanese
Categories Salad Coleslaw Recipes No Mayo
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Combine red cabbage, celery root, carrot, and green onions in a large bowl.
- Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.
Nutrition Facts : Calories 184.8 calories, Carbohydrate 14.4 g, Fat 13.9 g, Fiber 3.7 g, Protein 2.5 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 5.9 g
CIDER VINEGAR COLESLAW
Creamy coleslaw isn't for everyone. For this version, we toss shredded cabbage and carrots with a cider vinegar-based dressing that's flavored with a little sugar and celery salt for a tangy, sweet and sour kick. Parsley leaves and scallions are tossed in before serving for a refreshing finish.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
- Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.
ANGIE'S DAD'S BEST CABBAGE COLESLAW
An absolutely delicious coleslaw, more tart and tangy than the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.
Provided by DOTMAYTRX
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Nutrition Facts : Calories 131 calories, Carbohydrate 14.1 g, Fat 8.4 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 364.3 mg, Sugar 12.1 g
TRADITIONAL COLESLAW
Steps:
- Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.
COLESLAW
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
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.
CABBAGE AND CELERY ROOT SLAW WITH CIDER-DIJON DRESSING
Categories Salad Leafy Green Mustard Pepper Vegetable Side No-Cook Fourth of July Picnic Vegetarian Backyard BBQ Mayonnaise Bell Pepper Root Vegetable Fall Summer Winter Cabbage Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in large bowl. Whisk mayonnaise and next 4 ingredients in small bowl to blend. Pour dressing over vegetables. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)
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