Five-Star Cole Slaw

May 12, 2010

Adrienne's cole slaw

Adrienne, the proprietor of the Whiteley Creek Homestead B & B, has done it again.  She’s come up with a tasty and nutritious recipe for cole slaw, which will now replace all my other recipes for this side dish.  She found the recipe at and gave it her own special tweaks.  You can find her recipe at, but I’ll copy it here for your convenience:

Restaurant-Style Coleslaw
Makes 8 servings

  • 1/4 c sugar (I omitted this entirely)
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/4 c milk
  • 1/2 c mayonnaise (Adrienne uses  Follow Your Heart Grapeseed Oil Vegenaise)
  • 1/4 c buttermilk
  • 1-1/2 Tbsp vinegar (Adrienne uses Bragg Raw Unfiltered Apple Cider Vinegar)
  • 2-1/2 Tbsp lemon juice
  • 8 c finely chopped cabbage
  • 1/4 c grated carrots
  • 1 apple, 1/2 c raisins, 1/2 c raw sunflower seeds (Adrienne’s 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 (if you can wait that long).


3 Responses to “Five-Star Cole Slaw”

  1. Adrienne Says:

    Dick and I normally have our most substantial meal at lunchtime with a large salad of varied in-season veggies and fruit for supper. We substitute this coleslaw frequently to change things up. I recently began including celery seed which imparts a wonderful flavor. I read that the celery seeds make it easier to digest the cabbage without developing gas. I can’t verify the validity of this claim.

  2. Rosemary Says:

    Adrienne, thank you for the info about your latest enhancement — celery seeds. I’ll give it a try with my next batch.

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