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Coleslaw

September 15, 2010

Eons ago I got a recipe for coleslaw from my mother in law. Always a hit, I have been bringing it to barbeques and the likes for years, always get lots of compliments and the whole thing is usually eaten up.

But the original recipe is all whites: white vinegar, sugar and salt.

Easy enough, I real food-ed it this time: raw apple cider vinegar, raw honey, and unrefined sea salt. And you know, it was a 100x better, much more taste, even for my process food junkie family. When I came home in the evening to take a picture, there was none left. So this is the picture of someone else’s, which looks quite similar.

The dressing ingredients are:

  • ¾ cup Olive oil
  • 1 cup Vinegar
  • ½ cup Honey
  • 1 tsp Sea salt

The trick is to bring this to a boil and add to a head of grated cabbage and some carrots. This softens up the cabbage and gives it a better texture to eat. It is even best the next day and keeps for weeks in the fridge.

photo source

posted as part of Kelly the Kitchen Kop‘s Real Food Wednesdays

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One Comment leave one →
  1. December 8, 2010 5:21 am

    wow! super thanks! i’ve been trying to find a good coleslaw recipe but can’t find a decent one. yours is so good! thanks so much for sharing this.

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