Winter Slaw With Warm Celery Seed Dressing Recipes
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.
WINTER SLAW WITH RED PEARS AND PUMPKIN SEEDS
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Provided by Ann Redding
Categories Bon Appétit Salad Winter Pear Pumpkin Orange Juice Brussels Sprout Beet Thanksgiving Radicchio Seed
Yield Serves 8
Number Of Ingredients 10
Steps:
- Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
- Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.
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