Red Cabbage And Celery Root Coleslaw With Apple Cider Dressing Recipes

Steps:

• Mix first 4 ingredients in large bowl. Whisk mayonnaise and next 4 ingredients in small bowl to blend. Pour dressing over vegetables. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill.)

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.)

Steps:

• In a small saucepan boil cider or juice until reduced to about 3 tablespoons, about 15 minutes. Cool cider or juice slightly and in a bowl whisk together with yogurt, parsley, and dill. Dressing may be made 1 day ahead and chilled, covered.
• Halve cabbage lengthwise and with a mandoline or sharp knife cut crosswise into very thin shreds. Trim fennel stalks flush with bulb, discarding stalks, and cut fennel and cucumber into 1/4-inch dice. Vegetables may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Just before serving, cut apples into julienne strips and transfer with vegetables to a large bowl. Toss salad with dressing.

Steps:

• Combine red cabbage, celery root, carrot, and green onions in a large bowl.
• Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.