Winter Vegetable Coleslaw


Brighten up your plate and palate with this zesty coleslaw, incorporating vegetables that can still be found locally in the winter months. Put it in Reuben sandwiches, spring rolls, stuffed vegetables, tacos, or just eat it with a spoon!


head of cabbage, shredded
carrots, shredded (medium! )
beets, shredded (medium! )
red onion, thinly sliced
1⁄4 cup
raisins (optional)
1⁄2 cup
olive oil
1⁄4 cup
lemon (juice)
2 tablespoons
dijon mustard
1⁄2 teaspoon
celery seed
1⁄2 teaspoon
sugar, honey, or maple syrup
1 teaspoon
salt and pepper, to taste


1. Add prepared cabbage, carrots, and beets to a large bowl. Mix together until ingredients are well distributed. Add the red onion and mix to combine.

2. In a separate bowl, whisk together the vinegar, lemon, mustard, sugar/honey, celery seed, and salt and pepper. Slowly add the oil, whisking vigorously to combine.

3. Add the dressing the vegetable mixture, add the raisins if using. Stir to combine. Refrigerate mixture for 20-30 minutes before serving.

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