Coconut Oil Vinaigrette Coleslaw
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Photo by Recipe Author |
- 1/2 cup red wine vinegar
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/8 cup coconut oil, liquefied
- 3/8 cup virgin olive oil
- 10 cups cabbage mix/coleslaw (you can shred whatever cabbages and carrots you feel like shredding)
- 1/8 cup roasted, salted, shelled sunflower seeds
Whisk vinegar, honey, salt and pepper until salt dissolves.
Slowly add oils, whisking away.
Allow to stand 5 minutes, taste and adjust to your liking, whisk again.
If you're serving the whole thing, add the dressing to the cabbage mix and toss then add the sunflower seeds, mix well. Otherwise, just put some of the vinaigrette on your cabbage mix and sprinkle with sunflower seeds.
Recipe submitted by Ann, Omaha, NE
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| The average is oldaverage based on oldtotal votes. |
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I couldn't wait to try this recipe. As I started mixing the ingredients for the dressing mixture, it all seemed to be too much. I backed off before adding the oils, cut the vinegar mixture in half and the the oils too. I added some ingredients due to taste, so others might want to do the same. I added a little mustard, a little soy sauce, and for a kick a little crushed red pepper. It still seemed to miss something so I added a couple Tablespoons of prepared ranch dressing. The ranch did not make it creamy, but sure gave it a nice flavor. These are just some hints if you want to personalize the original recipe. It is a keeper!
# Posted By Diana
| 3/18/13 10:06 PM
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