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.
.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.