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.
2 weeks in and I'm documenting it all via video!williamv - 19 hours 34 min ago
To buy gadgets or not to buy gadgets?ClaireT - 20 hours 20 min ago
Glowing skin...what is your winning formula?wildebeest - 1 day 4 hours ago
Happy to be here!ClaireT - 2 days 19 hours ago
Rawtarian appsClaireT - 5 days 21 hours ago