quarter of a white or green cabbage, finely shredded quarter of a red cabbage, finely shredded 2 large carrots, peeled and grated 3 celery stalks, finely sliced 1 large red pepper, finely sliced ½ cup sweet peas (fresh or frozen) 3 green onions, finely sliced 2 Tbsp. chopped fresh parsley
⅓ cup olive oil 2 Tbsp. cider vinegar 1 to 2 Tbsp. dijon mustard 2 garlic cloves, pressed or minced 1 Tbsp. maple syrup* salt and pepper to taste*
1 cup walnut halves
*NOTES: The original recipe didn’t call for maple syrup (which I know is not raw, but it is often used in raw recipes) or salt and pepper. I felt it really needed these additional ingredients, otherwise it was a bit bland.
Combine all of the vegetables (cabbage thru parsley) for the coleslaw in a large bowl.
The dressing can be made with a food processor, hand-blender, or simply by using a whisk. The latter method will require more work to achieve the creaminess, but it can be done. Combine all of the dressing ingredients (olive oil thru salt/pepper) until creamy. Original recipe said to add in three tablespoons of water as you go, but I didn’t find it necessary.
Pour the dressing over the vegetables and toss to combine. Top with walnut halves and additional parsley, if desired.
Coleslaw is a really flexible dish, so feel free to change it up. Try adding chopped apples or pears, or subbing broccoli stems for one of the cabbage quarters.