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Nutritional yeast, parsley, onion, garlic, celery, and dill make up the recipe for this vegan, gluten-free bouillon powder.
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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
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Granny Smith apples and shredded red cabbage are cooked in beef broth flavored with brown sugar, cider vinegar and celery seed in this recipe which also includes raisins and apple butter.
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This creamy, sweet coleslaw dressing is slightly spicy and speckled with celery seeds.
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Sliced cucumbers and sweet onion marinate in a sweet and tangy combination of vinegar and sugar in this refreshing salad.
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Enjoy a tangy coleslaw anytime with this sassy freezer slaw made with cabbage and apple cider vinegar.
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Get Celery and Parmesan Salad Recipe from Food Network
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Get Zobo & Meester's Coleslaw Dressing Recipe from Food Network
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If you just like making your own, or if you don't want to run to the store, just whip up this dry onion soup mix substitute. You probably have most of the ingredients already. The recipe makes a substitute for a 1-ounce envelope of purchased mix.
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This recipe is by Matt Lee And Ted Lee. Tell us what you think of it at The New York Times - Dining - Food.
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This three bean salad has the addition of celery for extra crunch. It is tossed in a white wine vinaigrette for a quick and easy salad that is perfect for picnics.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.