Food & Cooking Recipes Salad Recipes Hold-the-Cabbage Slaw Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 3, 2019 Print Rate It Share Share Tweet Pin Email Photo: Petrina Tinslay Prep Time: 35 mins Total Time: 35 mins Yield: 8 to 10 Serves A colorful cabbage-free slaw made with golden beets, celery, and fennel that's dressed in a minty cider-vinaigrette. It's great to make ahead and tastes even better after one or two days in the fridge. Ingredients 3 tablespoons unfiltered apple-cider vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon sugar Kosher salt and freshly ground pepper 4 celery stalks, thinly sliced on the bias (2 cups), plus ¼ cup chopped leaves 1 fennel bulb, julienned (3 cups), plus ¼ cup chopped fronds 2 medium golden beets, peeled and julienned (2 cups) 2 tablespoons minced chives ⅓ cup lightly packed chopped fresh mint leaves Directions In a large bowl, whisk together vinegar, oil, sugar, 2 teaspoons salt, and 1/4 teaspoon pepper. Add celery, julienned fennel, and beets, tossing to evenly coat. Stir in fennel fronds, celery leaves, chives, and mint; serve. Slaw can be covered and refrigerated, without fronds and herbs, up to 2 days. Cook's Notes For faster prep, quarter the vegetables lengthwise and feed them through the tube of a food processor fitted with the julienne attachment. Rate it Print