Marilyn Conways Celery Seed Cole Slaw Food

MEMPHIS-STYLE COLESLAW

Steps:

• 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.
• Source: Adapted from Our Best Bites, originally Southern Living Comfort Food

MARILYN CONWAY'S CELERY SEED COLE SLAW

Steps:

• Rinse the cabbage in cold water. If you have carrots on hand, you may grate a couple and add to the cabbage. Drain the cabbage and place in large bowl. Add ice cubes to surround the grated vegetable(s) and refrigerate.
• Combine the sugar, vinegar and vegetable oil, whisking to emulsify. Whisk in the celery seeds. Add salt and pepper to taste.
• Drain the cabbage mixture and add the dressing, tossing gently to coat. Cover and refrigerate until ready to serve.

CELERY SLAW WITH SEEDS AND DATES

Steps:

• Pickled mustard seeds:
• Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours.
• Slaw and assembly:
• Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don't want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot.
• Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt.
• Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine.
• Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt.
• Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside.
• Do Ahead
• Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.

COLESLAW

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.

CELERY SEED COLESLAW

Steps:

• Combine cabbage, green onions, carrot and bell pepper in large bowl.
• Whisk mayonnaise, apple cider vinegar and celery seeds in small bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)

BROCCOLI AND CELERY SLAW

Steps:

• Combine the broccoli, celery, and red onion in a large mixing bowl.
• To prepare the dressing, in a small bowl combine the mayonnaise, lime juice, zest, cumin, chili powder, sugar, salt and pepper. Whisk to combine.
• Pour the dressing over the vegetables and stir to combine. Cover and allow the slaw to sit for at least 30 minutes, tossing every so often to combine well. Top with raisins before serving.