Name: Cabbage and Celery Root Slaw with Cider-Dijon Dressing
Yield: Makes 6 servings
Ingredients: 1/2 medium head green cabbage, thinly sliced (about 8 cups); 1/2 small head red cabbage, thinly sliced (about 4 cups); 2 red bell peppers, cut into matchstick-size strips 3 cups matchstick-size strips peeled celery root (from 1 medium head); 2/3 cup mayonnaise; 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 4 teaspoons sugar; 2 teaspoons celery seeds

Recipe information

Yield
Makes 6 servings

Ingredients

1/2 medium head green cabbage, thinly sliced (about 8 cups)

1/2 small head red cabbage, thinly sliced (about 4 cups)

2 red bell peppers, cut into matchstick-size strips 3 cups matchstick-size strips peeled celery root (from 1 medium head)

2/3 cup mayonnaise

2 tablespoons Dijon mustard

2 tablespoons apple cider vinegar

4 teaspoons sugar

2 teaspoons celery seeds

Preparation

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.)

TagsSlaw Salad Green Cabbage Cabbage Leafy Greens Vegetable Red Cabbage Bell Pepper Celery Root Root Vegetable Side Lunch Dinner Raw Vegetarian Gluten Free Nut Free Easy Make Ahead No-Cook Bon Appétit

Recipe notes

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