Vibrant Red Cabbage and Celery Root Coleslaw with Apple Cider Vinaigrette
This vibrant Red Cabbage and Celery Root Coleslaw with Apple Cider Vinaigrette is a delicious and healthy side dish, perfect for potlucks, barbecues, or a light lunch. It’s packed with flavor and nutrients, combining the slightly bitter notes of red cabbage and celery root with the sweetness of apples and the tang of a homemade apple cider vinaigrette. The crisp textures and contrasting colors make it a feast for the eyes as well as the palate.
Why This Coleslaw is a Must-Try
* **Unique Flavor Profile:** Unlike traditional coleslaw, this recipe incorporates celery root, which adds an earthy and slightly nutty flavor that complements the red cabbage beautifully. The apple cider vinaigrette provides a tangy and sweet counterpoint, creating a well-balanced and interesting taste.
* **Nutrient-Rich:** Red cabbage is a powerhouse of antioxidants and vitamins, while celery root is a good source of fiber and potassium. This coleslaw is not only delicious but also incredibly good for you.
* **Versatile:** This coleslaw is a fantastic side dish for grilled meats, fish, or vegetarian mains. It can also be used as a topping for tacos, sandwiches, or wraps. Its bright flavor and crunchy texture add a refreshing element to any meal.
* **Easy to Make:** With simple ingredients and straightforward instructions, this coleslaw comes together quickly and easily. It’s a great option for busy weeknights or when you need a last-minute side dish.
* **Make-Ahead Friendly:** This coleslaw actually tastes better after it has had some time to sit, allowing the flavors to meld together. You can easily make it a day or two in advance, making it perfect for entertaining.
Ingredients You’ll Need
* **For the Coleslaw:**
* 1 small head of red cabbage, finely shredded (about 6 cups)
* 1 medium celery root, peeled and grated (about 2 cups)
* 2 medium apples (such as Honeycrisp or Gala), cored and julienned or diced
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped red onion (optional, for a sharper flavor)
* 1/4 cup toasted pecans or walnuts, chopped (optional, for added crunch)
* **For the Apple Cider Vinaigrette:**
* 1/4 cup apple cider vinegar
* 2 tablespoons olive oil
* 1 tablespoon Dijon mustard
* 1 tablespoon honey or maple syrup (or to taste)
* 1 teaspoon celery seed
* Salt and freshly ground black pepper to taste
Equipment
* Large bowl
* Grater or food processor with grating attachment
* Cutting board
* Knife
* Small bowl or jar for the vinaigrette
* Whisk or fork
Step-by-Step Instructions
**1. Prepare the Red Cabbage:**
* Remove the outer leaves of the red cabbage. Cut the cabbage in half through the core. Place one half cut-side down on a cutting board. Using a sharp knife, thinly slice the cabbage into shreds. You can also use a mandoline for this step, but be careful! Alternatively, use a food processor with a shredding attachment.
* Place the shredded cabbage in a large bowl.
**2. Prepare the Celery Root:**
* Using a sharp knife, carefully peel the celery root, removing the thick outer skin. Celery root can be a bit knobby and uneven, so take your time to ensure you remove all the tough skin. A vegetable peeler might not be sufficient for this task.
* Once peeled, grate the celery root using a box grater or a food processor with a grating attachment. Add the grated celery root to the bowl with the cabbage.
**3. Prepare the Apples:**
* Wash and core the apples. You can peel them if you prefer, but leaving the skin on adds color and fiber. Cut the apples into julienne strips or dice them into small cubes. I prefer julienned for a more elegant look.
* Add the apples to the bowl with the cabbage and celery root.
**4. Add the Herbs and Optional Ingredients:**
* Chop the fresh parsley and red onion (if using). Toast the pecans or walnuts (if using). To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Watch them closely to prevent burning.
* Add the parsley, red onion (if using), and toasted nuts (if using) to the bowl with the other ingredients.
**5. Make the Apple Cider Vinaigrette:**
* In a small bowl or jar, combine the apple cider vinegar, olive oil, Dijon mustard, honey (or maple syrup), and celery seed.
* Whisk or shake the ingredients together until they are well combined and emulsified. Taste and adjust the seasoning with salt and freshly ground black pepper to your liking. You may want to add a little more honey if you prefer a sweeter dressing.
**6. Dress the Coleslaw:**
* Pour the apple cider vinaigrette over the cabbage, celery root, and apple mixture in the large bowl.
* Toss gently to coat all the ingredients evenly with the dressing. Be careful not to overmix, as this can make the cabbage release too much liquid.
**7. Chill and Serve:**
* Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for 1-2 hours or even overnight.
* Before serving, give the coleslaw another toss to redistribute the dressing. Taste and adjust the seasoning if necessary. You may need to add a little more salt or pepper.
* Serve chilled as a side dish, topping, or ingredient in salads or sandwiches.
Tips and Variations
* **Add More Vegetables:** Feel free to add other vegetables to this coleslaw, such as shredded carrots, kohlrabi, or Brussels sprouts. Just be sure to adjust the amount of dressing accordingly.
* **Use Different Fruits:** Instead of apples, try using pears, cranberries, or pomegranate seeds for a different flavor and texture.
* **Add Protein:** Make this coleslaw a complete meal by adding cooked chicken, turkey, or chickpeas.
* **Make it Creamy:** For a creamier coleslaw, add a dollop of Greek yogurt or mayonnaise to the apple cider vinaigrette. Start with a small amount and adjust to your liking.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce to the vinaigrette for a little heat.
* **Sweetness Level:** Adjust the amount of honey or maple syrup in the vinaigrette to suit your taste preferences. Some people prefer a sweeter coleslaw, while others prefer a more tangy one.
* **Nut-Free Option:** Omit the nuts or substitute with toasted sunflower seeds or pumpkin seeds.
* **Vegan Option:** Ensure the honey is replaced with maple syrup or agave nectar to make the recipe vegan.
* **Celery Root Preparation:** If you find celery root difficult to peel, try cutting it into smaller, more manageable pieces first. You can also use a paring knife to carefully remove the skin.
* **Preventing Discoloration:** To prevent the apples from browning, toss them with a little lemon juice after cutting them.
* **Dressing Consistency:** If the dressing is too thick, add a tablespoon or two of water or apple cider to thin it out.
* **Flavor Intensity:** The longer the coleslaw sits, the more intense the flavors will become. If you prefer a milder flavor, serve it soon after making it.
Serving Suggestions
* **Barbecues and Cookouts:** This coleslaw is a perfect accompaniment to grilled burgers, hot dogs, ribs, and chicken.
* **Tacos and Sandwiches:** Use it as a topping for fish tacos, pulled pork sandwiches, or veggie wraps.
* **Salads:** Add it to green salads for a boost of flavor and texture.
* **Picnics:** Pack it in a cooler for a refreshing and healthy side dish at your next picnic.
* **Holiday Gatherings:** This coleslaw is a great addition to holiday buffets, especially Thanksgiving or Christmas.
Nutritional Information (Approximate)
* Calories: 150-200 per serving (depending on ingredients and portion size)
* Fat: 8-12g
* Carbohydrates: 15-20g
* Protein: 2-3g
* Fiber: 4-6g
*Note: Nutritional information is approximate and may vary based on specific ingredients and preparation methods.*
How to Store Leftovers
Store leftover Red Cabbage and Celery Root Coleslaw in an airtight container in the refrigerator for up to 3-5 days. The coleslaw will continue to marinate and the flavors will intensify over time. Be aware that the cabbage may release some liquid as it sits, so you may want to drain off any excess liquid before serving.
Conclusion
This Red Cabbage and Celery Root Coleslaw with Apple Cider Vinaigrette is a delightful and healthy alternative to traditional coleslaw. Its unique flavor profile, vibrant colors, and crunchy texture make it a crowd-pleaser for any occasion. Give this recipe a try and discover a new favorite side dish that is both delicious and good for you!
Enjoy this refreshing and flavorful coleslaw! It’s a great way to add some variety to your meals and enjoy the benefits of nutrient-rich vegetables. Don’t be afraid to experiment with the ingredients and adjust the recipe to suit your own taste preferences. Happy cooking!