Cole Slaw - No Mayo

Creamy cole slaw is delicious, but there is an equally good alternative made with an oil and vinegar dressing. You can make this as sweet as you like, and if you don’t happen to have celery seeds on hand, don’t let that stop you from trying this.

 

SERVES 4

 

Ingredients: 

FOR THE VEGETABLES:

Note: you will probably use about half of the cabbage, but you can cover the unused portion with plastic wrap and it will keep, refrigerated, probably until the next time you want to make cole slaw.

 

A medium sized head of cabbage

A carrot

 

FOR THE DRESSING:

⅓ cup vegetable oil, such as canola

½ cup cider vinegar

½ teaspoon Dijon mustard

½ cup sugar

½ teaspoon salt

½ teaspoon celery seeds

 

. . . . . . . .

 

Instructions: 

▪ Rinse and dry the cabbage, then remove any outer leaves that are bruised or not crisp. Starting at one edge, use a large, sharp knife to cut very thin slices so you end up with long shreds. You’ll need about 4 cups of cabbage. Put the cabbage in a mixing bowl.

 

▪ Peel and wash the carrot, then grate it into the bowl of cabbage.

 

▪ Mix together the ingredients for the dressing. Taste and adjust to suit your taste.

 

▪ Blend the dressing into the cabbage and carrots. Cover and refrigerate for a couple of hours before serving.