This is almost identical to the slaw my in-laws always kept in their freezer and I now make. It is great any time of year but we especially like it with barbecued ribs. I like your addition of celery and the use of the red pepper for color. Pretty, crunchy and flavorful - this is a great recipe. Thanks Kaarin.
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What a nice change from regular coleslaw. This was so good with my roast beef dinner. We loved it so much I am going to make it for our Christmas dinner.
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very good coleslaw i love celery and never had a coleslaw with celery in it and had to try this very good flavor thanks for sharing
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Easy to put together & good to eat. I made it 24 hrs. before a potluck & it tasted yummy when served. Thanks!
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A pretty and delicious salad! I halved the recipe, let sit overnight(of course I had to try some right away!). Thank you Kaarin!
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I thought this was different and delicious. I did use less sugar due to a personal preference, but otherwise made no changes. I thought this would be terrific for summer outdoor meals...no mayo to spoil. Thank you for sharing a recipe I will use again.
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I cut the recipe in half to serve to 4 very hungry adults. Mixed this up the night before and allowed it to set in the fridge. It was nice and crisp with such pretty colors that were not covered up by a heavy dressing. I followed toni's lead and used 1/2 Splenda for the sugar. I am curious about the setting in the fridge for several weeks; however, I don't think it would last that long in my house. Delicious recipe!
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What a fabulous recipe! And so healthy! 2% fat, low in calories and absolutely delicious! Right now the weather is still quite chilly so I halved the recipe. I made it with half a Savoy cabbage and because I didn’t have any celery seeds, I followed Kumquat the Cat’s friend’s suggestion about the celery salt. I used brown sugar and used only a half cup to the half cup of vinegar. Healthier to reduce the sugar, I know, but I wasn’t being noble here: Australians just don’t eat food as sweet as Americans generally do. We all waited for the magical 24 hours refrigeration time to pass before eating this! Wow! I’m intrigued by step 7: that it will keep in the fridge for so many weeks. I think this would only happen if it were well-hidden: it would all be gobbled up long before that! Once the weather is warmer, I’m going to be making large quantities of this regularly – some for me; some for my parents – and enjoying it as a side dish and in sandwiches all summer long. And nostalgically remembering back to when the 2005 Zaar Tour was in Asia! Kaarin, thank you. I’m so pleased to have found this recipe!
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Fantastic slaw recipe, fat free and low calorie and made even lower when I took Toni's suggestion to substitute some Splenda for sugar, except I used a half cup sugar and a half cup Splenda, effectively cutting sugar to 1/3 original amount (and probably cutting calories by more than one-half). If you have celery salt but no celery seeds like I did, use about 2 teaspoons and cut out 1 teaspoon of the salt. I cheated twice when I made this recipe - I ate some right after I added the dressing (last night) and I ate some more for lunch today. By the time I serve it as a side for dinner tonight, it should officially be "cooked" (done) but I decided to rate it now. Thanks Kaarin, I will certainly make this recipe again.
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Took this to a neighborhood barbeque and watched it disappear faster than any other side served. Everyone loved it, both kids and adults. I did some playing with the sugar - disolved 3/4 cup of sugar with the vinegar, then added an equal amount of baking Splenda to the hot vinegar before pouring it on the vegetables. Loved the idea of having a mayo free side that could sit out a bit without worry. I also tossed in a little yellow pepper for visual appeal. Great recipe. Thanks!
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