Celery Seeds Really Make This Old Stand-by Stand-out
Labor Day plans are already in the works for folks all across the country, so you can be sure that backyard barbecues will be hot and ready for entertaining. This coleslaw recipe is a side dish worthy of the marinated and barbecued meats that will grace our picnic plates. Not the mayonnaise-laden cabbage seen in deli cases, this tangy-sweet homemade sauce with red cabbage, celery seeds, and carrots, is colorful as well as delicious. Celery seeds are a great source of calcium and provide an extra punch of flavor your guests will appreciate.
The dressing in this recipe is versatile, so feel free to use broccoli stems in place of the cabbage. To save a little time, broccoli slaw can be purchased already shredded. If using broccoli slaw add a colorful aspect with chopped radicchio, sometimes known as Italian chicory, in place of the red cabbage.
¾ cup mayonnaise
¼ cup Dijon mustard
¼ cup packed light brown sugar
3 tablespoons apple cider vinegar
2 tablespoons buttermilk
2 teaspoons celery seeds
1 teaspoon salt
¼ teaspoon black pepper
3 cups shredded green cabbage (about 1/2 head)
3 cups shredded red cabbage (about 1/2 head)
½ green bell pepper, finely diced
1 large carrot, peeled and shredded
½ cup grated yellow onion
¼ cup minced fresh parsley
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.
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