Sunday, April 25, 2010


I was asked to bring coleslaw to a luncheon. I didn't want to make a slaw I couldn't eat, so I came up with the following recipe. No one noticed it was minus the mayo, and by the end of the luncheon it was gone!


6 cups of shredded cabbage
2 carrots, shredded
1 cup Vegenaise
1 tablespoon + 2 teaspoons cider vinegar (I used Bragg)
1 teaspoon dijon mustard
1 teaspoon light agave
1 teaspoon celery seeds
1/2 teaspoon celery salt
salt and pepper to taste

Toss the cabbage and carrots in a large bowl. In another bowl, whisk together the remaining ingredients. Pour it over the cabbage and carrots and toss to coat thoroughly. Refrigerate.

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