Red Cabbage Cole Slaw


prep 0:45       total 0:45


8 servings



1/2 lg. purple cabbage, sliced very thin
3 carrots, grated
1 sm. red onion, chopped fine


1 cup Olive Oil mayo
2 tbsp. Dijon mustard
2 lemons, juice of
1 tbsp. celery seed


Using a chefs' knife, slice your cabbage through the core, into four sections. Carve out the core. Take two sections and slice very thin, lengthwise. Put into large bread bowl. Grate carrots in a food processor or with a hand grater. Add to bowl. Chop onion very fine and add to bowl. Then add dressing ingredients and mix well. Cover, refrigerate until ready to serve.

Author's Comments

Color for your Palate! This is an adaptation of the Cole Slaw Recipe in Nourishing Traditions cookbook by Sally Fallon. Sometimes, I just don't have homemade mayo on hand, and I have to fudge it. Now that I have found Olive Oil mayo, I feel that it is South Beach diet friendly....

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