Red Cabbage And Celery Root Coleslaw With Apple Cider Dressing Recipes

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TRADITIONAL COLESLAW



Traditional Coleslaw image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 9

1/4 head (about 1 pound) green cabbage
2 carrots
1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon cider vinegar
1 tablespoon sugar
1/2 teaspoon celery seed
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
  • In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.

SUSAN'S VINAIGRETTE COLESLAW



Susan's Vinaigrette Coleslaw image

This is the best recipe for a fresh and light coleslaw that goes well with everything. This is the only coleslaw recipe you'll use once you've tried it.

Provided by SusieQ

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 2h15m

Yield 6

Number Of Ingredients 10

3 tablespoons apple cider vinegar
3 tablespoons canola oil
3 tablespoons white sugar
¼ teaspoon dry mustard
¼ teaspoon poppy seeds
¼ teaspoon ground black pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce
4 cups shredded green cabbage
2 carrots, shredded

Steps:

  • Whisk apple cider vinegar, canola oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.
  • Mix cabbage with carrots in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 109.2 calories, Carbohydrate 11.1 g, Fat 7.2 g, Fiber 1.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 124.9 mg, Sugar 8.8 g

CABBAGE AND CELERY ROOT SLAW WITH CIDER-DIJON DRESSING



Cabbage and Celery Root Slaw with Cider-Dijon Dressing image

Categories     Salad     Leafy Green     Mustard     Pepper     Vegetable     Side     No-Cook     Fourth of July     Picnic     Vegetarian     Backyard BBQ     Mayonnaise     Bell Pepper     Root Vegetable     Fall     Summer     Winter     Cabbage     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

1/2 medium head green cabbage, thinly sliced (about 8 cups)
1/2 small head red cabbage, thinly sliced (about 4 cups)
2 red bell peppers, cut into matchstick-size strips 3 cups matchstick-size strips peeled celery root (from 1 medium head)
2/3 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
4 teaspoons sugar
2 teaspoons celery seeds

Steps:

  • Mix first 4 ingredients in large bowl. Whisk mayonnaise and next 4 ingredients in small bowl to blend. Pour dressing over vegetables. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

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