This carrot and celery slaw is a tangy and delicious alternative to traditional coleslaw. In fact, I don’t even make coleslaw with cabbage any more — I just make this! (Although, you could make this recipe with cabbage if you really wanted to.) I prefer to make it in the morning, or a day ahead, to give the flavors a chance to blend. Frank’s RedHot sauce gives it a little spice, and if you really want to up the buffalo flavor, I recommend sprinkling a little blue cheese on top before serving.
Carrot and celery slaw
Serves 4-6
Good Food
- For the dressing:
- 1 Tbsp olive oil or canola oil
- 2 Tbsp apple cider vinegar
- 2 tsp sugar
- 1 tsp Frank’s RedHot sauce
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 clove garlic, minced
- For the slaw:
- 2 cups julienned carrots
- 2 cups thinly sliced celery (I like to slice the stalks on the diagonal to get longer pieces)
- 2-3 Tbsp chopped chives or green onion
- Blue cheese crumbles (optional)
Combine all dressing ingredients in a large glass bowl and whisk until well-mixed. Add the carrots, celery, and chives (or green onion), and toss to coat with dressing. Cover and refrigerate for at least 4-5 hours, or overnight. Stir occasionally to make sure the veggies evenly absorb the dressing.
Before serving, toss to re-coat with dressing. Sprinkle blue cheese crumbles on top, if desired. Enjoy!
(Recipe adapted from Cook Like a Jamaican)
Pairs well with:
Chicken wings
Hamburgers and hot dogs