Coleslaw recipe (Dairy Free)
Growing up, my grandmother’s coleslaw & potato salad was always the must have at all of our backyard parties and BBQs. However in typical Nan fashion, she never wrote down any of her recipes because everything was always a dash of that, a sprinkle of that or “just eye it until it looks right”. So although I have a few of her recipes memorized from being in the kitchen with her over the years, I have come to adapt a lot of them to become my own (mostly out of necessity lol!).
With that said, Nan also used milk and sugar (and lots of it) in her coleslaw recipe, and I am just not a milk gal. I have come to develop my own coleslaw recipe that omits the sugar and the milk, and adds in some other nutrient dense foods to make what I think is a pretty darn good coleslaw recipe. And although its slightly different from Nans, I still think its an ode to her and all that she was.
Author: Olivia Moeller
- prep time: 10 mins
Servings: 5
Ingredients:
- 1 package of coleslaw or option to chop up 1/2 of a cabbage in a food processor
- 3-4 stalks of celery, diced
- 1/3 cup of pumpkin seeds
- 1/4 cup of raisins
- 3 tbsp of mayo
- 2 tbsp of ACV
- 1 tbsp of mustard
- 1 tsp of garlic powder
- Salt and pepper to taste
Instructions:
Put coleslaw, celery, pumpkin seeda and raisins in a large mixing bowl. Add mayo, ACV and mustard and mix until blended well. Taste and add more mayo or ACV to your liking. Add spices and mix well.
Put in the fridge for 30 minutes before serving (ideally) to let flavors meld together. If time doesn't allow, serve and enjoy!
