Best 5 Celery Endive Slaw Recipes
In the realm of crisp and refreshing salads, the celery endive slaw emerges as a vibrant symphony of flavors and textures. This delightful dish marries the delicate crunch of celery with the subtly bitter notes of endive, creating an invigorating base for a myriad of culinary adventures. Whether you prefer a classic dressing or a tangy vinaigrette, the celery endive slaw offers a versatile canvas for your creativity. From the classic mayonnaise-based dressing to the tangy Asian-inspired dressing, each recipe promises a unique flavor journey. With its crisp and refreshing texture, this slaw serves as an ideal accompaniment to hearty grilled meats, delicate fish, or as a standalone side dish. Embark on a culinary expedition with the celery endive slaw, where every bite reveals a refreshing burst of flavors and textures.
Let's cook with our recipes!
CELERY SEED SLAW
A simple cooked dressing gives this crisp cabbage mixture a delightful sweet-and-sour flavor my family savors. When I was a child, my mother used the recipe often, too. It's perfect for potlucks since you make it ahead, then chill it before serving. -Ronnie Stone, Arapahoe, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cabbage, carrot and green pepper;set aside. In a small saucepan, combine the sugar, vinegar, salt and celery seed; bring to a boil. Pour over cabbage mixture; toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein.
APPLE AND CELERY SLAW
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Combine the celery, apples, jalapeno and green and purple cabbage in a bowl. In a separate bowl, mix the olive oil, mustard, sugar, vinegar, cayenne, salt and celery salt. Pour over the cabbage mix and toss to combine. Cover and refrigerate for 2 hours.
- Before serving, toss in the cilantro leaves.
CELERY ROOT SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 0
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.
CELERY-ENDIVE SLAW
Add a tangy contrast to your meal with our crisp slaw of celery and endive.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Cut celery into 3-inch pieces, then slice each piece lengthwise into 1/8-inch-thick strips. Halve each endive lengthwise, cut out core, and slice each half lengthwise into 1/8-inch-thick strips.
- Whisk together blue cheese, vinegar, 1/8 teaspoon salt, and pepper in a large bowl. Add oil in a slow, steady stream, whisking until emulsified.
- Toss celery and endive with dressing; season with salt and pepper. Refrigerate until ready to serve. Garnish with celery leaves and blue cheese.
COLESLAW
This classic version of coleslaw is also the simplest, with a light, creamy, tangy-sweet dressing spiked with celery seeds. For the best result, make the coleslaw a few hours ahead and refrigerate it to allow all the flavors to marry and soak into the cabbage. Celery seeds add strong, aromatic, grassy notes, but simply skip them if they're unavailable. For extra flair, you could add ½ cup of your favorite chopped fresh herb, such as parsley, tarragon or dill. Leftovers make a great topping for tacos, hot dogs, sliders and sandwiches.
Provided by Kay Chun
Categories easy, salads and dressings, side dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
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.
Tips:
- Choose fresh and crisp celery and endive: The fresher the vegetables, the better the slaw will taste. Look for celery that is bright green and has no wilted leaves. Endive should be firm and have a slightly bitter taste.
- Use a sharp knife or mandoline to thinly slice the vegetables: This will help the slaw to be more tender and flavorful. If you don't have a mandoline, you can use a sharp knife to slice the vegetables by hand.
- Soak the endive in cold water for 30 minutes before slicing: This will help to remove any bitterness from the endive.
- Use a light and tangy dressing: A vinaigrette or lemon-based dressing is a good choice for this slaw. Avoid using heavy dressings, such as mayonnaise or ranch dressing.
- Add some nuts or seeds for extra crunch: Walnuts, almonds, or sunflower seeds are all good choices.
- Serve the slaw chilled: This will help to keep it crisp and refreshing.
Conclusion:
Celery endive slaw is a delicious and refreshing salad that is perfect for a summer cookout or potluck. It is also a healthy and nutritious side dish that is packed with vitamins and minerals. With its light and tangy dressing, this slaw is sure to please everyone at your table.
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