My Italian Coleslaw
  • 3 carrots, grated
  • 2 cups white cabbage, shredded
  • 2 cups red cabbage, shredded
  • 1 cup celery, medium diced
  • 1/2 red onion, finely chopped
  • 2 tbsp. red wine vinegar
  • 1 tbsp. lime juice
  • 3 tbsp. olive oil
  • 1/2 tsp. horseradish
  • 1/2 tsp. dill
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. celery seed
  • 1/4 tsp. celery salt
  • 2 tbsp. fresh basil, chopped fine
  • 1 tsp. sugar
  • sea salt to taste
  • black pepper to taste (and for color)
  1. Add the shredded cabbage to a stainless steel or glass bowl, add the remaining ingredients and let sit for two hours or more in the refrigerator to marinate and marry the flavors properly. Drain off excess oil in a colander. Serve on a sandwich or as a side salad
I have great memories of my Italian grandmother making this slaw especially for me on my birthday. Salty, spicy and oil-based rather than mayonnaise based. Yum!!!! Just remember, the more crunch, all the better!