If you’ve been searching for a fresh, crunchy side that bursts with flavor but want to avoid the typical celery seed, you’re going to love this Coleslaw without Celery Seed Recipe. It’s a bright, tangy twist on a classic favorite, combining crisp cabbage and sweet carrot with a perfectly balanced dressing featuring the gentle licorice notes of crushed fennel seeds. Whether you’re throwing a barbecue, prepping a picnic, or simply craving something refreshing, this coleslaw promises all the creamy, zesty goodness without the celery seed’s usual punch.
Ingredients You’ll Need
Getting the ingredients right is the secret to this simple yet delicious recipe. Each element plays its part, from the creamy mayo to the crunchy cabbage, building layers of texture and flavor that make this dish unforgettable.
- Mayo: Provides the creamy base that binds everything together with richness and smoothness.
- Apple cider vinegar: Adds a sharp, tangy kick that brightens the flavors and balances the creaminess.
- Sugar: Just a touch to mellow the acidity, enhancing the overall harmony.
- Fennel seeds, crushed: A subtle licorice-like note replaces celery seed perfectly, making it unique and delicious.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of the veggies.
- Cabbage (small to medium head): The star for crunch and bulk, shredded finely for tenderness.
- Carrot: Adds vibrant color and a natural sweetness that complements the cabbage beautifully.
How to Make Coleslaw without Celery Seed Recipe
Step 1: Shred the Cabbage
Start by carefully shredding the cabbage with a sharp knife. Taking your time here ensures the cabbage is finely sliced, which helps it absorb the dressing better and makes every bite perfectly tender yet crisp. Toss it into a large mixing bowl so you have plenty of room to combine everything smoothly later.
Step 2: Grate the Carrot
Next, clean and peel the carrot before grating it. This adds a beautiful pop of orange color plus a sweet crunch that balances the tangy dressing. Add the grated carrot directly into the bowl with the cabbage—no need to mess around with extra dishes.
Step 3: Mix the Dressing
In a smaller bowl, whisk together the mayonnaise, apple cider vinegar, sugar, crushed fennel seeds, and kosher salt. This mixture is where the magic happens — the tangy vinegar cuts through the richness of the mayo, while the fennel seeds add an unexpected, aromatic touch that elevates the traditional coleslaw dressing.
Step 4: Combine and Toss
Pour the dressing over the cabbage and carrot, then toss everything well to coat every shred. You’ll immediately notice how the flavors marry and the textures complement each other. You can serve this coleslaw right away for a crisp bite, or chill it in an airtight container to let the flavors meld for even greater depth.
How to Serve Coleslaw without Celery Seed Recipe
Garnishes
Sprinkle a few fresh herbs like chopped parsley or cilantro over the top for a fresh, herbal lift. Toasted sunflower seeds or pumpkin seeds can also add a delightful crunch alongside the creamy slaw, making it even more inviting on the plate.
Side Dishes
This coleslaw pairs wonderfully with so many dishes. Think grilled chicken, pulled pork sandwiches, or alongside a juicy burger. Its refreshing acidity cuts through rich, smoky flavors beautifully, making it an essential companion at any cookout or casual dinner.
Creative Ways to Present
Try serving this coleslaw in crispy lettuce cups for a light, handheld option, or use it as a vibrant topping for tacos or flatbreads. Packing it into mason jars for picnics or potlucks also looks charming and keeps things neat and fresh.
Make Ahead and Storage
Storing Leftovers
Keep any leftover coleslaw in an airtight container in the refrigerator. It will stay fresh for up to 3 days but is best enjoyed within the first 24 hours when the cabbage still has that delightful crunch.
Freezing
Since coleslaw contains fresh vegetables and mayonnaise, freezing is not recommended as the texture and flavor will be compromised once thawed.
Reheating
This coleslaw is intended to be enjoyed cold or at room temperature, so reheating is unnecessary and actually discourages the crisp, refreshing qualities you want from this dish.
FAQs
Can I use regular vinegar instead of apple cider vinegar?
While you can substitute with white vinegar, apple cider vinegar adds a milder, fruitier tang that really brightens the dish. It’s worth using to keep the balance right in the Coleslaw without Celery Seed Recipe.
Why use fennel seeds instead of celery seed?
Fennel seeds provide a unique, slightly sweet and aromatic flavor similar to celery seed but with a fresh twist. If you’re avoiding celery seed, fennel seeds are the perfect way to keep that signature hint of complexity.
Can I add other vegetables to this coleslaw?
Absolutely! Thinly sliced red cabbage, bell peppers, or even some thinly sliced green onions can add color and flavor. Just be sure to keep the veggie pieces bite-sized and well-balanced with the original ingredients.
Is this recipe suitable for vegans?
This version uses mayonnaise, which typically contains eggs, so it is not vegan. However, you can easily swap in a vegan mayo to make it plant-based while keeping all the creamy goodness intact.
How far ahead can I prepare the coleslaw?
You can prepare this Coleslaw without Celery Seed Recipe up to a day ahead. Let it chill for at least an hour in the fridge to let the flavors meld, but eating it too long after can cause the cabbage to soften more than desired.
Final Thoughts
This Coleslaw without Celery Seed Recipe has become a truly beloved side in my kitchen, perfectly balancing creamy, tangy, and crunchy in every bite. It’s easy to make, versatile, and totally satisfying – a fresh take on a timeless classic that I can’t recommend enough. I hope you enjoy making and sharing it as much as I do!
Print
Coleslaw without Celery Seed Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
A refreshing and tangy Coleslaw recipe without celery seed, featuring a creamy apple cider vinegar dressing with a hint of crushed fennel seeds for extra flavor. Perfect as a side dish for barbecues, picnics, or everyday meals.
Ingredients
For the Slaw
- 1 head small to medium cabbage, shredded
- 1 carrot, grated
For the Dressing
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon fennel seeds, crushed
- 1/4 teaspoon kosher salt
Instructions
- Prepare the Cabbage: Shred the cabbage carefully using a sharp knife. Transfer the shredded cabbage into a large mixing bowl to start building the coleslaw base.
- Add the Carrot: Clean and grate the carrot, then add the grated carrot to the bowl with the shredded cabbage, combining the vegetables for color and texture.
- Make the Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, kosher salt, and crushed fennel seeds until the dressing is smooth and well combined.
- Toss the Salad: Pour the dressing over the cabbage and carrot mixture. Toss everything thoroughly to ensure all the vegetables are evenly coated with the flavorful dressing.
- Serve or Store: The coleslaw can be served immediately for maximum crunch and freshness. Alternatively, transfer it to an airtight container and refrigerate before serving to allow the flavors to meld.
Notes
- For a crisper texture, chill the cabbage and carrot before mixing.
- Adjust the sugar amount to taste if you prefer a sweeter or more tangy dressing.
- Crushing the fennel seeds releases their flavor; use a mortar and pestle or the back of a spoon.
- This coleslaw is best eaten within 2 days when stored in the refrigerator.
- You can substitute mayonnaise with a vegan mayo alternative to make it vegan-friendly.
