It keeps in the fridge for several days and gets better as the flavors have a chance to meld together. I love cabbage! It’s crunchy and sweet and can be used in recipes like roasted cabbage, steamed cabbage, and cabbage stir-fry. One of the best ways to use cabbage is to shred it raw, add a creamy dressing, and turn it into coleslaw. My version uses just a teaspoon of maple syrup to counteract the vinegar and celery seeds used in the dressing. Unlike many other recipes, it’s not too sweet - it’s balanced and flavorful.
Ingredients
Variations
You can substitute white wine vinegar for apple cider vinegar. Increase the maple syrup to a full tablespoon for a sweeter coleslaw. As mentioned above, celery salt can be used instead of ground celery seeds. Omit the salt initially, then taste and decide if you want to add salt. It’s OK to use a coleslaw mix that contains just green cabbage and shredded carrots. If your bag contains 14 ounces instead of 12, increase the dressing ingredients (all the ingredients except for cabbage) by about 25%. It’s OK to eyeball it. There’s no need to be super precise. It’s also OK to use non-cabbage slaw, such as broccoli slaw.
Instructions
Recipe Card
Coleslaw mix: I use the mix from Whole Foods. I like that it has red cabbage in addition to green cabbage and shredded carrots. Mayonnaise: I use avocado oil-based mayo. Mustard: I recommend using Dijon mustard in this recipe. It’s wonderfully creamy and flavorful. Vinegar: I prefer to use apple cider vinegar. Maple syrup: I add just a teaspoon to balance the other flavors. Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper. Celery seeds: This is the secret ingredient! Celery seeds are the dried seeds of the celery plant. They are highly aromatic. They taste like celery, but their flavor is much more potent. Typically, I don’t like using specialty ingredients in my recipes. But in this case, the flavor added by celery seeds is very much worth it. If you buy them, you can use them in many other recipes, including salad dressings, soups, meats, and vegetables. But if you prefer not to purchase this spice, you can use celery salt instead and omit the salt. Taste the salad after it’s ready and see if you want to add salt. In a large mixing bowl, mix together the mayonnaise, Dijon mustard, vinegar, maple syrup, kosher salt, black pepper, and celery seeds. Cover and refrigerate for one hour to allow the flavors to meld. Toss again before serving. So, although you can serve it right away, I highly recommend making it one or two hours in advance.
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