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.
Add to your favorites
Found in:

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Similar Recipes

Comments

Top voted

zhanna8

Jan 17, 2010

120 votes
+
Vote up!
-
Vote down!

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

kandace

Mar 11, 2009

114 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.

All

zhanna8

Jan 17, 2010

120 votes
+
Vote up!
-
Vote down!

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

Top Voted

kandace

Mar 11, 2009

114 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

Leave a Comment