/> a mother's heart » Blog Archive » tasty tuesday: creamy coleslaw

Every so often, a recipe comes across my inbox that tempts me to try it – or tweak it, as it the case may be usually is.  Mary Hunt at Debt-Proof Living sent out an email with summer salad recipes that piqued my interest, especially since we were planning a picnic at church that very week.  The trouble with the recipe is that it included some thing we couldn’t eat (onions) and things we won’t eat (vegetable oil & refined sugar).  So I set out to make it healthier and the results are fabulous.  :)

Mary’s recipe calls for vegetable oil in coleslaw.  Not having made coleslaw from scratch, I wasn’t sure why the oil was in the recipe, but as coconut oil is my go-to oil, I decided to swap out the vegetable oil for a high-quality coconut oil.  Initially, it was fine, but as I licked a spoon the night of the picnic, I felt the oil on the spoon and questioned why it was there in the first place.  Sure, coconut oil is healthy, but why does a wilted cabbage dish need oil to begin with?  So in the final recipe, I left it out completely.

I loved Marzetti’s slaw dressing when I was buying such things (before I knew to avoid soybean oil), and this recipe is a very close match.  But reducing the amount of refined sugar we consume is a priority for me – especially because most of that refined sugar comes from sugar beets, which are 100% GMO at this point.  Eventually, we’ll stock our food storage with 100% sugar-cane sugar (non-GMO), but by then, I hope to have cut our overall sugar consumption to a place where I don’t need to store a lot of sugar to make up our year’s supply.  I did substitute the sugar out of the recipe and used honey – it works beautifully.

I also increased the amount of vinegar and sea salt the original recipe calls for – the salt causes the wilting action and helps to purge the cabbage of its stored water.  When the cabbage wilts, the water combines with the dressing and creates a creamy final product that is not too salty or acidic and not too sweet and still has a delightful crunch.  The only way to make this “more healthy” is to make your own mayo – which I haven’t attempted at this point.  It’s on my list of things to try, but so far, it’s not bubbled up to the top.

This recipe can use either fresh cabbage or bagged, pre-shredded coleslaw.  The first time I made it, I doubled the recipe and used fresh cabbage, cut very finely.  If you do that and also like carrots in your coleslaw, you’ll want to shred a carrot and include it as well.  This time, I’m using bagged coleslaw just for convenience-sake.

Sue’s Creamy Coleslaw
  • 16 oz. cabbage & carrot, shredded – fresh or bagged
  • ¾ c. mayonnaise
  • 6 T. honey
  • 3 T. white vinegar
  • 2 T. sea salt (I like Redmond Real Salt)
  • 2 t. celery seed

In a bowl, combine the mayo, honey, vinegar, salt, & celery seed with a whisk.  If you used a smaller bowl to mix the sauce, use a bowl large enough to toss the coleslaw as you dress it and place the cabbage mix in the bowl.  Pour the sauce over the top and toss vigorously.  Cover the bowl & refrigerate for at least 3 hours.  Stir at the 1½-mark, re-cover & refrigerate again.  You will be amazed at how delicious this is!  :)

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  • http://swanfeet.wordpress.com/ ladyphlogiston

    sounds tasty!! we start with the seasoned vinegar you can get at asian markets – it really works well with the cabbage!

  • http://www.mamasheartblog.com sue

    what flavour of vinegar do you like? that sounds really interesting! :)