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.
What is the one kitchen tool you could not live without?TammiTrue - 4 days 10 hours ago
Avocado headache!!!stellabbell - 1 week 3 hours ago
Best Juicer?marinay4510 - 1 week 13 hours ago
Could you list here the best masticating juicer?marinay4510 - 1 week 13 hours ago
~chrons, colitis, ibd~ gaining weight as raw vegan?marinay4510 - 1 week 13 hours ago