Grandma’s Cole Slaw

Grandma's Coleslaw

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

  1. Shred and chop vegetables. 
  2. Put vinegar, oil, salt, pepper and agave in a bowl and stir.
  3. 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.


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