Celery Seed Cole Slaw
Cole Slaw is a standard Summer dish served at picnics, family and other gatherings. Our Celery Seed Cole Slaw has both chopped celery and celery seed. Even with the chopped celery in our recipe, the celery seed adds a little extra flavor. This flavor combination takes us back to our family recipes when everybody made their cole slaw dressing from scratch, and served with burgers, hotdogs, ribs, BBQ, and chicken at Summer parties.
We make Cole Slaw all year long anytime we make ribs, burgers, baked chicken, and even ham indoors. We will make a batch as a way to bring a little Summer into our meal. Of course, we will make the meat with BBQ sauce, so it’s closer to grilling it outdoors. If you have not made Cole Slaw from scratch, then you don’t know what you’re missing. Bottled dressings have a lot of filler items, and from scratch you get to adjust the flavor and spices for the flavor.
½ Medium Green Cabbage, Thinly Sliced, Then Chopped (About 4 Cups)
½ Medium Red Cabbage, Thinly Sliced, Then Chopped (About 4 Cups)
2 Medium Carrots, Chopped Small
1 Large Stalk of Celery, Chopped Small
⅛ Cup White Onion, Finely Chopped
1 Cup Mayonnaise
1½ Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar, or to Taste
1 Tablespoon Celery Seeds
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
Combine the chopped cabbage, carrot, celery and onion in a large mixing bowl.
In a medium mixing bowl, add the mayonnaise, vinegar, sugar, celery seeds, salt, and pepper. Mix well. Pour into the bowl with the cabbage mixture. Toss to coat well. Adjust salt and pepper to taste. Cover and refrigerate until ready to serve. Can be made 2-3 hours ahead of time.