Coleslaw Recipe without Celery Seed

With crunchy cabbage, carrots, and flavorful dressing with crushed fennel seeds, this Coleslaw Recipe without Celery Seed is a delightful twist on the classic recipe. Whether served alongside grilled meats, sandwiches, or enjoyed on its own, it’s sure to be a hit at your next gathering.

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Easy Coleslaw Recipe No Celery Seed

Coleslaw, with its crunchy texture and tangy dressing, is a beloved classic side dish that complements a wide range of meals. However, traditional coleslaw recipes often call for celery seed to add depth of flavor. If you’re looking to switch things up or simply don’t have celery seed on hand, this recipe is for you!

This recipe for coleslaw without celery seed offers an alternative by using crushed fennel seeds instead of celery seed. Perfect for picnics, barbecues, or as a refreshing accompaniment to any meal, this coleslaw is sure to be a favorite with its delicious flavor and crisp texture. This recipe uses basic ingredients to make a homemade coleslaw dressing that pairs so perfectly with a head of cabbage and a carrot!

I suggest serving over pulled chicken or pork sandwiches, fish tacos, or even on top of hot dogs. It is also a great side dish for Blackstone Smash Burgers, Grilled Black Bean Burgers, or Grilled Spatchcock Chicken.

Ingredients

• Mayonnaise – If you prefer a creamier coleslaw, you can adjust the amount of mayonnaise to suit your taste.
• Apple Cider Vinegar – For that famous coleslaw tang. While I prefer the taste of red wine vinegar you can also use white vinegar or white wine vinegar as a substitute. 
• Sugar – Sugar to balance out the vinegar, don’t worry this recipe doesn’t use too much.
• Fennel Seeds – Crushing the fennel seeds before adding them to the dressing helps release their aromatic oils, intensifying their flavor. To crush the fennel seeds carefully do so on a cutting board with a sharp knife or use a mortar and pestle. If you don’t have fennel seeds or celery seed you could try using caraway seeds as a substitute, you would want to crush them the same way you would the fennel seeds. 
• Kosher Salt – if you don’t have kosher salt use sea salt as an alternative.
• Cabbage – Green cabbage is the most popular choice for coleslaw, although a mixture with red coleslaw can be used.
• Carrot – And it wouldn’t be coleslaw without a little carrot to help balance the flavors.

Instructions

Begin by preparing the vegetables. Using a sharp knife, carefully shred the cabbage and transfer it to a large mixing bowl.

Clean the carrot and grate it using a box grater or food processor. Add the grated carrot to the bowl with the shredded cabbage.

In a separate small bowl, combine the mayonnaise, apple cider vinegar, sugar, salt, and crushed fennel seeds. Whisk the ingredients together until they form a smooth, creamy dressing.

Pour the dressing over the cabbage and carrot mixture in the large bowl.

Using tongs or a large spoon, toss the ingredients together until the cabbage and carrot are evenly coated with the dressing.

Taste the coleslaw and adjust the seasoning if necessary, adding more salt or sugar according to your preference.

Serve the coleslaw immediately for optimal freshness, or cover the bowl and refrigerate until ready to serve.

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