German Coleslaw
Submitted by kandace on December 18, 2006 - 8:07pm
(4 votes)
Servings:
Makes 8 cupsA crisp coleslaw with a sweet vinaigrette dressing. This recipe was made raw – based originally on a recipe served at the Turner Restaurant in Milwaukee.
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
Preparation:
- 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.
No responses to "German Coleslaw"
1.
love cabbage and any variations of slaw... ~thank you!
2.
This has more of a kick than the creamy coleslaws, but the agave helps to balance the sour pretty well.