Coleslaw And Dressing Recipe
Photo source: Grandmother's Kitchen
Got a craving for some live food? Looking for an alternative to your green salad. This coleslaw will fill the bill!
1 small head of cabbage
4 carrots, peeled
1 medium yellow onion
Fresh parsley, optional to garnish
1 cup mayonnaise
1 teaspoon prepared mustard
1/4 cup apple cider vinegar
1 Tablespoon honey
1/2 teaspoon salt
1/4 teaspoon celery salt
pinch of pepper
Place all the ingredients into a blender and pulse until well blended.
The dressing can be kept in a container with a lid and used as needed.
Peel the outer leaves off the cabbage. Cut the cabbage into small enough chunks to fit into your food processor and chop.
Run the carrots through the food processor.
Chop the onions into fine pieces with a knife.
Place all the ingredients into a large mixing bowl and stir to combine.
*Note: If you do not have a food processor use a small grater and do by hand.
This will make quite a large batch of coleslaw. You do not need to eat it all at once. You can put it onto a container with a sealing lid. It will last for several days refrigerated. Just do not put the dressing on it until you are ready to eat it.
When you want to eat coleslaw, place the amount desired into a bowl, drizzle on some of the dressing and toss to combine.