Celery Cabbage Slaw

10m
Prep Time
15-30m
Cook Time
25m
Ready In


"A great condiment or salad to accompany several dishes. My favorite is on a 'buffalo type' of grilled chicken sandwich; but, use it on fish, chicken, or bean tacos; 'Po Boy' or any type of seafood sandwich, hoagie/subs or just about anything. It is very unique in that, you can make it your own. More celery, more cabbage. Just use the basic measurements and you can make it what you enjoy best. What I like, is it is more celery than cabbage which I enjoy the crunch; it is just really good."

Original is 4-8 servings
  • VEGETABLES
  • DRESSING

Nutritional

  • Serving Size: 1 (252.7 g)
  • Calories 195.8
  • Total Fat - 7.7 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0.9 mg
  • Sodium - 556.9 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 8.3 g
  • Sugars - 5.8 g
  • Protein - 7.8 g
  • Calcium - 120 mg
  • Iron - 2.8 mg
  • Vitamin C - 11.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Dressing ... Mix the yogurt, olive oil, vinegar, mustard, garlic, chives, salt, and pepper in a small bowl and set to the side.

Step 2

Slaw ... Add all the ingredients to a large bowl and toss to combine. Add the dressing and mix until all the slaw is dressed. Cover and refrigerate 15-30 minutes before serving. I prefer the Napa cabbage for this recipe, but green cabbage works fine too. The most important thing, is to make sure everything is fine diced for this slaw. Note, if the celery is a large/thick rib; make sure to cut the celery lengthwise in 2-3 pieces and then dice.

Step 3

Serve and ENJOY! As I said, I love this on tacos, but also on a sandwich, hoagie; or you could serve this over grilled fish. It is just a nice light variation of the traditional slaw. And don't be afraid to change up the vegetables. I prefer this to be more celery based, but you could certainly change that up if you like.

Tips


No special items needed.

1 Reviews

CookingAdventurer

this slaw was wonderful, I happened to have some plain Greek yogurt in the fridge so I rushed to make this, I'm so pleased with the flavor I'm positive this will be made many more times, thanks very much for sharing your recipe!

5.0

(17 Jun 2012)

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