Celery Seed Slaw

Again, my mother’s cooking prevails. With a culinary education and restaurant experience, sometimes I can get carried away in technique and making complicated foods. Mom makes this wonderful, simple recipe that’s always present at our holiday tables. Being the somewhat of the health nut of the family, I keep this dish close to me for seconds. Guests love it too, and are often surprised there is no creamy dressing in it. You’ll have to try it to see. Its best to make the salad the day before so it can sit overnight and become really flavorful. Best of all, the salad lasts at least a week because of the vinegar in it, and makes a great snack or topping for fish tacos – it seems to get better as it sits.

Cabbage often is overlooked as a cruciferous vegetable, but it is both delicious and has many health benefits. It has been reported that compounds in cabbage aid in eliminating toxins from the body and assist in protecting against cancer. Thats something to celebrate!

Celery Seed Slaw (Serves 15+)

2 small heads of cabbage, one white, one red
3 medium carrots
1/2 green bell pepper
1 cup sugar
1 cup white wine vinegar
1 Tablespoon salt
1 teaspoon celery seed

1. Remove tough outer leaves from the cabbage heads. Cut them in half and cut out the bottom core of the cabbage halves. Make sure to leave most of the core in so it stays together when you grate it. In a LARGE bowl, grate the cabbage halves on a box grinder, using the most coarse side. See below.

2. Peel and grate the carrots over the bowl. Chop the bell pepper and add to the bowl. Hand mix briefly with gloves on.

3. To make the dressing, in a small saucepan, add the sugar, vinegar, salt and celery seed and bring to a boil. Remove from heat and pour over the bowl of slaw while hot. Mix well with spoon. Then, cover and refrigerate. The slaw is best served cold.