One of the things I enjoy most about being plant based is having the opportunity to explore seasonings that I never really paid attention to in the past. Celery seed is one of those seasonings. I found a great article on Healthline that summarizes the origin and benefits of celery seed. It was very interesting to learn some of the potential health benefits.
If you are a coleslaw fan you will enjoy this recipe. I modified it from how I recall Mom making coleslaw when we were younger. You might want to try some white pepper for an additional kick if you like your coleslaw spicy. I served this with some Pulled "Pork" sandwiches and the combination was a winner. I will share that recipe in a future post. Note: This post contains affiliate links.
Servings: 4, Prep Time: 20 minutes
Calories: 296 cal, Protein: 3 g, Fiber: 4g
3 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrots, shredded
2/3 cup vegan mayo
2 Tablespoon spicy Dijon mustard
2 Tablespoons apple cider vinegar
1 teaspoon pure maple syrup
1 teaspoon celery seed powder
Salt to taste
Prepare the Dressing
In a small bowl, combine the vegan mayo, apple cider vinegar, mustard, maple syrup, celery seed and salt
Whisk to combine thoroughly
Add the cabbage and carrots in a large mixing bowl (you need a bowl that will give you room to add the dressing and combine)
Pour the dressing all over the cabbage and toss well to combine.
Refrigerate for an hour or overnight to allow the seasonings to work their magic
Store leftovers in the refrigerator in an airtight container for up to 3 days.
Sometimes a gal/guy needs a helping hand. Feel free to purchase packaged, pre-shredded cabbage, carrots, or coleslaw mix to make this recipe even more simple.
Nutrition Facts from Cronometer