Most people think of coleslaw as an all-American dish, but did you know that it actually has Dutch roots? Coleslaw comes from the Dutch word “koolsla,” meaning “cabbage salad.” The recipe was brought to the U.S. by Dutch immigrants who settled in New York during the late 17th and 18th centuries.1
Coleslaw is still a favorite today because of its unique flavor and texture. However, since it’s usually enjoyed raw, I recommend using only organically grown vegetables that are not sprayed with pesticides and other toxic chemicals. This Fresh and Crunchy Coleslaw Recipe uses only wholesome ingredients that blend so well together, and is sure to please everyone — even picky eaters.
- 4 cups organic white cabbage, shredded
- 1 cup organic carrots, shredded
- 3 ribs of organic celery, shredded
- 3 green onions, finely chopped
- 1/3 cup homemade mayonnaise
- 1/4 cup Dr. Mercola’s apple cider vinegar
- 1/2 tsp. garlic powder
- 1/8 tsp. celery seed
- 1/2 tsp. Dr. Mercola’s Himalayan salt
- In a large bowl, combine mayonnaise, apple cider vinegar, garlic powder, celery seed and salt. Whisk together until all ingredients are fully incorporated.
- Add the shredded cabbage, celery, carrots and finely chopped green onion. Mix very well to coat evenly.
- Cover and refrigerate for at least one hour.
This Fresh and Crunchy Coleslaw Recipe Is Chock-Full of Nutrients
Apart from the organically grown vegetables that are naturally tasty, the flavor combinations of homemade mayonnaise, apple cider vinegar, garlic powder and celery seeds make this coleslaw extraordinary. This recipe doesn’t need cooking and can be prepared ahead of time. You can make either an individual serving or a big batch to share with your family or friends. You can also serve it at your next dinner party as a wonderfully refreshing appetizer.