Rating4/5 (from 3 ratings)4
YieldMakes 8 cups
.33 cup white vinegar
1 teaspoon dry mustard
½ teaspoon celery seeds
½ cup oil (grapeseed, vegetable)
½ medium head of green cabbage, cored and sliced finely
¼ small head of red cabbage, cored and sliced finely
1 small carrot, peeled and grated
agave, to taste
- Whisk vinegar, mustard, celery seeds to create dressing. Season, pepper and agave to taste. Then, pour a steady stream of oil in mixture, whisking the entire time until a dressing forms.
- For the slaw, put cabbage and carrots in a bowl. Toss with dressing and served chilled a bit.
This recipe can stay refrigerated for up to a day.
Kandace's ThoughtsBy kandace
A crisp coleslaw with a sweet vinaigrette dressing. This recipe was made raw – based originally on a recipe served at the Turner Restaurant in Milwaukee.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Help!! Recurring Herpes Outbreaksjosien - 5 hours 23 min ago
Change in eye colourhappyknapps - 14 hours 44 min ago
Enzymes killed in the stomach?SunSpirit - 15 hours 57 min ago
Coconut Sweetener...Any Thoughts?Pancake Organics - 1 day 5 hours ago
Armpits still stink months after detox?Rin - 1 day 23 hours ago