Once upon a time, I hated coleslaw. That was a long time ago. Now, I still dislike most ‘slaws served in restaurants (as I mentioned before) but I love throwing together different variations at home.
This recipe introduced me to a new type of spice I hadn’t used before, called celery seeds. We use celery salt for our Chicago-style dogs, but never had I used whole celery seeds. Don’t omit them. The inclusion of the celery seeds is what sets the flavor above other coleslaws. Plus, the speckles they create in the dressing add to the visual appeal.
If you are the type that likes to eat coleslaw topped on your sandwiches, as a side to your barbecue, or just for a quick snack, then you have found the perfect recipe. The flavor of this complements any of these scenarios and will quench your slaw craving at any time.
- 1/2 head of cabbage, sliced (or 1 16-oz. bag shredded cabbage with carrots)
- 1/2 minced green bell pepper
- 1 to 2 carrots, peeled and grated
- 1 cup mayonnaise (not light)
- 2 Tablespoons Dijon mustard
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons sugar
- 1/2 teaspoon salt (Kosher preferred)
- 1 Tablespoon grated onion
- 2 teaspoons celery seed
In a large bowl, combine the cabbage, green bell pepper and carrots; set aside. In a small bowl, mix together the rest of the ingredients and stir until fully incorporated. Pour over the cabbage mix and toss until evenly coated. Chill in the refrigerator for 2 to 3 hours before serving. Will keep for about 3 days in the fridge.