Inspiration to reclaim summer. The new issue of Magnolia Journal is here Get your copy.

Down-to-earth pieces that capture nostalgic charm. Shop the summer collection.

An ode to Dad... We’ve got new gifts for Father’s Day. Take a look.

BlogRecipes
Magnolia Table Coleslaw

Coleslaw

byJoanna Gaines
Total 2 hours and 10 minutes (includes chilling time)
Active 10 mins
Makes 2 cups
Ingredients
  • 2 cups shredded rainbow slaw
  • 1 cup shaved Brussels sprouts
  • 1 celery stalk, thinly sliced
  • 4 green onions, thinly sliced
  • 1/2 cup mayonnaise, preferably Hellmann’s
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon paprika
  • Kosher salt and freshly ground black pepper
Directions
  1. In a large bowl, stir together the slaw, Brussels sprouts, celery, and green onions.
  2. In a small bowl, stir together the mayonnaise, vinegar, celery seeds, celery salt, paprika, and salt and pepper to taste.
  3. Fold the mayonnaise mixture into the slaw mixture.
  4. Refrigerate for 2 hours before serving.
  5. Store in an airtight container in the refrigerator for up to 2 days.
“Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.