Mr. Steve’s Coleslaw

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Vinegar Coleslaw | Wheat-Free Meat-Free

It is incredibly difficult to squeeze a recipe out of our father unless you physically assist him with cooking and record everything as it happens (maybe this is a slight exaggeration, but it is pretty tough). He very rarely uses recipes and frequently changes his cooking approaches and styles. However, he has used all of his children as Sous Chefs since we were young, so this was an easy recipe to pick up and share.

Vinegar Coleslaw

  • 1 small cabbage, thinly sliced (about 4 cups)
  • 1 rib of celery, chopped
  • 1/4 cup chopped red onion
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup vinegar
  • 1/4 cup oil
  • 2-3 tbsp sugar
  • 1 tsp celery seed
  • 1 tsp dry mustard
  • 1/2 tsp fresh ground black pepper (or to taste)
  • a pinch of salt (or to taste)

Combine vinegar, oil, sugar, dry mustard, celery seed, salt, and pepper in a large bowl. Whisk together until combined. After combined, mix all of the vegetables in until coated. Chill the coleslaw for an hour or two before serving.

Please enjoy.

Serves 6-8

One great thing about a vinegar coleslaw is that the longer you let it sit, the more the flavors soak together. If you can, make the dish a day in advance.

If you want to add more color to this dish feel free to sub out some of the cabbage for red cabbage. They both taste great!

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


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