Grandma’s Cole Slaw
By Suzi Fields
1/8 Head Red Cabbage, Shredded
1/8 Head Green Cabbage, Shredded
2 Carrots, Shredded
1 Green Onion, Chopped
1 Sprig Fresh Parsley, Chopped
1/4 Cup Cider Vinegar
1/8 Cup Olive Oil
1/8 tsp. Celery Seed 1/8 tsp. Sea Salt 1/8 tsp. Fresh Ground Black Pepper 1/8 tsp. Raw Agave
- Shred and chop vegetables.
- Put vinegar, oil, salt, pepper and agave in a bowl and stir.
- Add celery seed and vegetables. Stir to coat well. Chill for a few hours or overnight for best flavor.
This makes a small batch, you can double it if you want more. Grandma liked coleslaw without mayonnaise. I am not so sure of the exact details because she cooks by feel, but it tastes right. I was inspired to make this recipe after visiting Steele Farms and getting the wonderful cabbage and carrots I used to make this dish.