Celery Slaw Salad For Hot Wings Food

CELERY ROOT SLAW

Steps:

• Coarsely grate 1 pound peeled celery root. Toss with 1 tablespoon salt and 2 tablespoons warm water in a colander; let sit 20 minutes. Rinse and drain. Whisk the juice of 1 lemon and 1/4 cup each dijon mustard and sour cream in a bowl, then whisk in 1/4 cup olive oil. Add the celery root, 1 teaspoon salt, and pepper to taste. Chill. Add 1/4 cup chopped parsley before serving.

BUFFALO CHICKEN SLIDERS WITH CELERY-BLUE CHEESE SLAW

Steps:

• To a medium-sized, straight-sided pan, add the butter and melt over medium heat. Once melted, add the buffalo sauce, garlic powder and onion powder and whisk to incorporate. Bring the mixture up to a simmer and stir in the shredded chicken. Turn the heat down to low and let simmer until the chicken is heated through and evenly coated in the sauce, about 5 minutes.
• To assemble: Lay the Hawaiian slider rolls on a clean work surface, cut side-up. Using tongs, transfer the buffalo chicken to the bottom half of the rolls. Top each with celery slaw. Spoon the remaining buffalo sauce on the cut-side of the top buns. Place the top half on and skewer each slider.
• Add all of the ingredients to a medium sized bowl and toss to combine. Refrigerate in an airtight container for up to 3 days.

CELERY "SLAW" / SALAD FOR HOT WINGS

Steps:

• Cut Celery on an angle in pieces about 1/4-1/2 inches wide.
• Add Ranch dressing, sour cream, mayonnaise, worcestershire sauce, and the Bleu Cheese if you want.
• Mix well.
• Add dill, salt, pepper, and white pepper (sparingly unless you want it very peppery).
• Add Paprika and Garlic Powder and mix well.
• Cover and chill for at least 1 hour. The longer it sits the better it is.
• Serve with Hot Wings, Hot wedged Pita Chips, Crackers, mix in with diced chicken or turkey for a chicken/turkey salad sandwich.
• ENJOY! :).

WINTER SLAW WITH WARM CELERY SEED DRESSING

Steps:

• Cook the green beans for 1 min in boiling salted water, then drain and rinse under a cold tap. Place in a large bowl with the cabbage, onion and carrot.
• In a small saucepan, bring the dressing ingredients to the boil. Add a pinch of salt, remove from the heat, let cool for 5 mins, then toss with the salad before serving.

CRISPY HONEY BUFFALO WINGS WITH BLUE CHEESE & CELERY SLAW

Steps:

• First make the coleslaw. Combine the cabbage, carrots, celery and red onion in a bowl. Place the celery seeds, blue cheese, soured cream, mayonnaise, vinegar and some seasoning in a food processor and blend until smooth. Pour the mixture over the vegetables and toss everything well to coat. Chill until ready to serve.
• Heat the oil in a large pan or wok and put the oven on a low heat. Toss the chicken in the flour, celery salt, paprika and some seasoning. Test the oil temperature with a piece of bread - it's ready when the bread turns golden after 30 secs. Add the chicken pieces to the oil, cooking in batches so you don't overcrowd the pan. Cook for 8 mins until golden, crisp and cooked through. Drain on kitchen paper, then transfer to a baking tray and put in a low oven to keep warm, until they are all cooked.
• Melt the butter, hot sauce, vinegar and honey together in a small pan until thick and sticky. When all the chicken pieces are cooked, toss in the sauce. Serve straight away with the coleslaw - and plenty of napkins!

CRUNCHY COOL COLESLAW

Steps:

• In a large bowl, combine the first 5 ingredients. In a small bowl, whisk the vinegar, oil, sugar, celery seed and salt., Just before serving, pour dressing over salad; toss to coat. Sprinkle with peanuts.