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.

Recipe Directions

  1. 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.
  2. 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 Thoughts

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.

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love cabbage and any variations of slaw... ~thank you!

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This has more of a kick than the creamy coleslaws, but the agave helps to balance the sour pretty well.

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