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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Ingredients

.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

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

By 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.

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Comments

Top voted

zhanna8

Jan 17, 2010

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

kandace

Mar 11, 2009

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

All

zhanna8

Jan 17, 2010

65 votes
+
Vote up!
-
Vote down!

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

Top Voted

kandace

Mar 11, 2009

63 votes
+
Vote up!
-
Vote down!

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

Top Voted

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