Time 10m Yield 4 servings Number Of Ingredients 8 Steps:
Place relish in the bottom of a bowl. Whisk in vinegar then extra-virgin olive oil. Add cucumber, celery, peppers and marinated vegetable of choice to the bowl. Toss salad and adjust salt and pepper, to taste.
Time 1h20m Yield 6 Number Of Ingredients 10 Steps:
Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.
Time 1h20m Yield 6 Number Of Ingredients 10 Steps:
Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.
Time 1h20m Yield 6 Number Of Ingredients 10 Steps:
Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.
Time 1h20m Yield 6 Number Of Ingredients 10 Steps:
Mix cabbage, cucumber, celery, cilantro, and parsley in a bowl. Whisk mayonnaise, vinegar, onion powder, salt, and black pepper in a separate bowl; stir dressing into slaw until thoroughly mixed. Chill for 1 hour before serving.
Time 15m Number Of Ingredients 6 Steps:
Toss together celery, cucumber, parsley, mint, and oil in a bowl. Season with salt and pepper.
Time 30m Yield 18 serving(s) Number Of Ingredients 8 Steps:
In a large bowl, toss together all vegetables and celery seed. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Toss together the vegetables and dressing until thoroughly combined. Taste and correct seasoning. Refrigerate 30 minutes to let flavors blend. Serve.
Yield 8 servings Number Of Ingredients 17 Steps:
Pickled mustard seeds: Place mustard seeds in a small heatproof jar or bowl. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, stirring to dissolve sugar and salt. Pour brine over mustard seeds and let cool, about 2 hours. Slaw and assembly: Bring shallot and oil to a simmer in a small saucepan over medium heat. Cook 1 minute (watch it carefully; you don’t want the shallot to take on any color). Let cool, then pour oil through a fine-mesh sieve into a small bowl; discard shallot. Whisk shallot oil, vinegar, soy sauce, and sugar in a small bowl to combine; season vinaigrette with salt. Trim ends from cucumbers and very thinly slice lengthwise on a mandoline or with a vegetable peeler or sharp knife into long ribbons. Toss cucumbers, arugula, celery, celery leaves, and dates in a large bowl to combine. Drizzle half of dressing over slaw and add 2 Tbsp. drained pickled mustard seeds (save remaining mustard seeds for another use) and toss again to coat. Taste and season with salt. Transfer slaw to a platter and top with sesame seeds. Serve with remaining vinaigrette alongside. Do Ahead Mustard seeds can be pickled 1 week ahead. Cover and chill. Vinaigrette can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
