A lot of people tell me they don’t like coleslaw very much. I don’t get it because I could eat coleslaw every day, especially in the summer time. You may be one of those people. Or maybe you also love coleslaw like me. Either way, this coleslaw recipe is a favorite. I bring it to potlucks or make a big batch to have at home to eat throughout the week.
With the cabbage you can use pre-shredded cabbage or you can cut up whole cabbage. I used whole cabbage and then I chopped it in my Vitamix. It works awesome and use this method often for any finely chopped vegetable. I cut the cabbage in large chunks and put it in the Vitamix and filled the blender with water. I pulsed it about 5 times and then strained the cabbage. Voila, perfectly shredded cabbage. I have never tried this in a conventional blender, but I guess it’s worth trying.
Ingredients
1/3 cup grapseed oil Veganaise
2 Tablespoon apple cider vinegar
dash of stevia
1/4 white onion, grated
6 cups shredded green cabbage
1 granny smith apple, finely sliced in small strips
3 Tablespoons fresh dill, minced OR 1 1/2 teaspoon dried dill
salt and pepper, to taste
Directions
- In a large bowl, combine the Vegenaise, vinegar, stevia, and onion
- To the dressing mixture, add the cabbage, apple, dill and stir until combined. Add salt and pepper to taste
- Chill the coleslaw for two hours before serving to let the flavors combine
- 1/3 cup grapeseed oil Vegenaise
- 2 Tbs apple cider vinegar
- dash of stevia
- 1/4 white onion, grated
- 6 cups shredded cabbage
- 1 Granny Smith Apple, finely sliced in strips
- 3 Tbs fresh dill, minced OR 1 1/2 tsp dried dill
- salt and pepper to taste
- In a large bowl, combine the Vegenaise, vinegar, stevia, and onion
- To the dressing mixture, add the cabbage, apple, dill and stir until combined. Add salt and pepper to taste
- Chill the coleslaw for two hours before serving to let the flavors combine
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