Whiteley Creek Homestead

To change up today's salad, I made a restaurant-style coleslaw recipe from allrecipes.com. Dick said it is better than any coleslaw he's eaten in a restaurant.

 
My additions to the recipe are apples, raisins, and raw sunflower seeds.

Coleslaw Rstaurant-Style

Makes 8 servings.

1/3 ¼ cup sugar

½ tsp salt

1/8 tsp pepper

½ tsp celery seed (my addition)

¼ cup milk (I omitted.)

½ cup mayonnaise (I used Follow Your Heart Grapeseed Oil Vegenaise.)

¼ cup buttermilk (or whipping cream for a creamier dressing)

1 ½ tbsp vinegar (I used Bragg Raw Unfiltered Apple Cider Vinegar.)

2 ½ tbsp lemon juice (I omitted.)

8 cups finely chopped cabbage (I shredded it.)

¼ cup grated carrots

1 apple chopped, 1/2 cup raisins, 1/2 cup raw sunflower seeds (my additions)

In a large bowl, whisk together the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice until smooth. Add cabbage and carrots and mix until blended with the dressing. Refrigerate at least two hours before serving. (We just dug in.) Note: I make a full recipe of dressing and store half of it in the fridge for another meal. A small head of cabbage makes 4 cups shredded… perfect for half of the dressing.