Sweet Tart Slaw With Celery Seed Dressing Recipes

SWEET COLESLAW

Steps:

• Whisk together the mayonnaise, sugar, vinegar, celery salt, and poppy seeds in a large bowl.
• Toss well with coleslaw mix.
• Chill at least 4 hours to let the cabbage soften and the flavors combine, but the longer it chills the better.

SWEET AND-SOUR COLESLAW

Steps:

• In large glass or plastic bowl, place cabbage, carrot, bell pepper and onions. In tightly covered container, shake remaining ingredients. Pour over vegetables; stir.
• Cover; refrigerate at least 3 hours, stirring several times, until chilled and flavors are blended. Stir before serving; serve with slotted spoon.

SWEET TART SLAW WITH CELERY SEED DRESSING

Steps:

• Toss cabbage and apple together in chilled salad bowl.
• To make the dressing, combine the sugar, celery seed, salt, dry mustard, onion, and vinegar in screw-top jar. Shake until sugar has dissolved.
• Add oil to the jar and shake vigorously before serving. Dressing will separate upon standing; shake before using.
• Dress the salad with 1/2 c of the dressing. Stir to combine well.
• Store remaining dressing in the refrigerator. It is excellent on fresh fruit salads.
• Recipe may be halved or doubled.

CAROLINA COLE SLAW

Steps:

• Combine vinegar, sugar, oil, mustard and celery seeds in nonaluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
• Combine cabbage, onion and green pepper in large bowl. Add dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made1 day ahead. Cover; keep refrigerated.)

COLESLAW

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.

CELERY SEED COLESLAW

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.)

CELERY SLAW WITH SEEDS AND DATES

Steps:

• Pickled mustard seeds:
• Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
• Slaw and assembly:
• Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
• Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
• Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
• Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
• Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
• Do Ahead
• Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

CELERY SEED SLAW

Steps:

• In a large bowl, combine the cabbage, carrot and green pepper;set aside. In a small saucepan, combine the sugar, vinegar, salt and celery seed; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.