Easy Coleslaw Recipe without Celery Seed

My Summer Picnic Secret

I always make this slaw for picnics. It travels so well in my old metal bowl. The crunch stays perfect for hours. I still laugh at that. One time, my grandson ate it straight from the fridge with a spoon!

This recipe is simple on purpose. You can taste every fresh part. The cabbage, the carrot, the little zip from the dressing. It matters because good food doesn’t need to be complicated. It just needs to be made with care.

A Little Crunchy Magic

Let’s talk about that secret ingredient. We use crushed fennel seeds instead of celery seed. Doesn’t that smell amazing? It has a gentle, sweet licorice hint. It makes the whole dish sing.

Fun fact: Fennel seeds are often chewed in some places after a meal. People say it helps your tummy feel good! I love little facts like that. What is your favorite “secret” ingredient to use?

Making It With Your Hands

Shredding the cabbage is the main job. Please use a sharp knife and go slow. I like the thin ribbons it makes. Grate the carrot right into the same big bowl. See the bright orange confetti? It makes me smile every time.

Whisking the dressing is my favorite part. The vinegar and mayo become one. The sugar and salt disappear into it. Then you pour it over all that crunch. Toss it with two big spoons until everything is friends. Do you prefer your coleslaw creamy or more vinegary?

Why This Simple Bowl Matters

This recipe is more than a side dish. It is a lesson in texture. The crunch is everything. A soft slaw is a sad slaw. Keeping that crisp bite matters. It makes eating it a joy.

It also matters because it is a bridge. It connects the rich, heavy foods at a cookout to the light, fresh ones. It cleans your palate. It makes the next bite of potato salad taste new again. That is smart cooking.

Your Turn to Toss

Now you have my picnic secret. It is ready to eat right away. But I think it’s even better after an hour in the fridge. The flavors get to know each other. It becomes a happy family in that bowl.

I would love to hear where you take it. To a backyard party? Beside some grilled chicken? Tell me, what will you serve with your coleslaw? Sharing stories is the best part of food.

Ingredients:

Ingredient	Amount	Notes
Mayo	1/2 cup
Apple cider vinegar	1/4 cup
Sugar	1 tablespoon
Fennel seeds	1/2 teaspoon	Crushed
Kosher salt	1/4 teaspoon
Cabbage	1 head	Small to medium
Carrot	1

My Easy, Crunchy Coleslaw

Hello, my dear! Let’s make some coleslaw. This is my go-to recipe for picnics. It’s so simple and fresh. I love the crunch of the cabbage. Doesn’t that sound nice?

We’re using fennel seeds here. They give a lovely, gentle flavor. It’s a little secret I learned from a friend. I still laugh at that. I had no fennel seeds one day. So I used what I had! It turned out wonderfully.

Now, let’s get our hands busy. You’ll need a big bowl. A sharp knife helps, too. Always ask a grown-up for help with the shredding. Ready? Here we go.

• Step 1: First, let’s prepare the cabbage. Take your head of cabbage. Cut it in half from top to bottom. Now, slice it thinly into shreds. Add all those pretty shreds to your large bowl. It will look like a mountain!
• Step 2: Next, grab your carrot. Give it a good wash under the tap. Then, grate it on the coarse side of your grater. Those orange bits are so cheerful. Toss them right in with the cabbage. Mix them together with your hands.
• Step 3: Time for the dressing. In a small bowl, add the mayo and vinegar. Sprinkle in the sugar and salt. Now, crush the fennel seeds with a spoon. (A hard-learned tip: crush them well so their flavor pops!). Whisk it all until it’s smooth.
• Step 4: Pour that creamy dressing over your veggie mountain. Now, toss it all together. Use two big spoons or clean hands. Coat every single piece. Do you think it’s better right away or after chilling? Share below! You can eat it now or let it sit. The flavors get even friendlier in the fridge.

Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 16 servings (about 1/2 cup each)
Category: Side, Salad

Three Fun Twists to Try

This recipe is like a best friend. It’s happy to change its outfit! Here are some fun ways to play with it. I do this often when friends visit.

• The Apple Twist: Add one grated apple for a sweet, juicy crunch. It’s perfect for fall.
• The Spicy Kick: Mix in a big pinch of black pepper. Add a tiny squeeze of lemon, too. It wakes everything up!
• The Herb Garden: Stir in a handful of chopped fresh dill or parsley. Doesn’t that smell amazing? It tastes like summer.

Which one would you try first? Comment below!

Serving It Up Just Right

This coleslaw makes any meal feel special. I love it piled high on a pulled pork sandwich. The cool crunch is perfect. It’s also wonderful next to grilled chicken. Or simply with a hot dog!

For drinks, I have two favorites. A glass of iced tea with lemon is classic. For a grown-up treat, a light lager beer pairs nicely. It cuts through the creaminess.

Which would you choose tonight? A sandwich stack or a simple grill-out? Either way, this slaw belongs on the table.

Keeping Your Coleslaw Crisp and Cool

This coleslaw is a perfect make-ahead friend. Store it in an airtight container in the fridge. It stays fresh for up to three days. I love making a big batch on Sunday. It gives me a ready-to-go side all week.

I don’t recommend freezing this slaw. The cabbage gets very soggy when thawed. It loses that wonderful crunch we love. The dressing also separates and looks watery.

There is no need to reheat it. Just take it straight from the fridge. Give it a quick stir before serving. Batch cooking saves so much time on busy nights.

I once tried to freeze it for a picnic. It was a sad, soupy mess! Now I just plan for the fridge. Have you ever tried storing it this way? Share below! Having a ready dish matters. It makes mealtime feel simpler and less rushed.

Simple Fixes for Common Coleslaw Hiccups

Is your slaw too watery? Salt draws moisture from the cabbage. Toss the shredded cabbage with a little salt first. Let it sit for 20 minutes. Then rinse and pat it very dry.

Is the dressing too thin or too thick? A thin dressing means too much vinegar. A thick one needs more vinegar. Adjust one teaspoon at a time. I remember when my first batch was like soup. I learned to go slow.

Missing that celery seed flavor? That’s why we use fennel seeds. Crush them well to release their gentle, sweet taste. This swap matters. It gives a similar flavor without a special trip to the store. Which of these problems have you run into before? Fixing small issues builds your kitchen confidence. You learn what you like.

Your Coleslaw Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all these ingredients are naturally gluten-free. Always check your mayo label to be sure.

Q: Can I make it ahead? A: Absolutely! Make it up to a day ahead. The flavors get even better.

Q: What can I use instead of fennel? A: A pinch of dill weed works nicely. Or just use a tiny bit more black pepper.

Q: Can I double the recipe? A: You can easily double or triple it. Use your biggest bowl for mixing.

Q: Any optional add-ins? A: Try a handful of raisins or thin apple slices. Fun fact: Adding a tart apple can make the whole slaw taste brighter! Which tip will you try first?

From My Kitchen to Yours

I hope this recipe finds a spot at your table. It is simple, crunchy, and full of good memories for me. I love seeing your kitchen creations. It makes sharing these recipes so special.

Please show me what you made. Have you tried this recipe? Tag us on Pinterest! You can find me at @TheSchmidtyWife. I would love to see your photos and hear your stories.

Happy cooking!
—Anna Whitmore.