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
Special thanks to mom in her help and advice in posting this recipe!
For Nutrition Facts on Celery Seed Slaw, please visit Shape Up America!