Cole slaw goes with pretty much anything. The great thing about it is that it gets better as it sits in the fridge over night (or nights)–be sure it is in a sealed container. This recipe spikes the slaw with a few raisins for unexpected bursts of sweetness.
- 1/2 head small red cabbage, shredded
- 1/4 Vidalia onion, chopped fine
- 1 head of garlic, chopped super fine
- 3 medium carrots, shredded
- 2 oz Bragg’s cider vinegar
- 2 oz extra virgin olive oil
- 2 oz Vegenaise
- A pinch of celery seed
- A pinch of white pepper
- Sea salt to taste
- A few raisins (optional)
In a big bowl, combine the raisins with the first four ingredients and mix well. In a medium bowl, mix vinegar, oil, Vegenaise and dry seasonings. Pour dressing over the shredded ingredients and mix with a big wooden spoon.
Hint: use less of the dry seasonings than you think you want and let the slaw stand for a while–a little of those ingredients will go a long way and they get stronger as they mix with the liquids, especially the celery seed and white pepper–you can always add a little more later.
Before serving, adjust liquid ingredients and seasonings to taste.