There are endless ways to make this slaw. This is close to the version that I remember (and loved!) at New Seasons Market in the Sellwood neighborhood of Portland, OR last spring. The idea here is to shake up your usual summer picnic coleslaw, get some good fresh veggies in there, add some fiber, lower the sugar and ‘bad’ fat that you might find in a more traditional slaw. Get creative, add whatever lights you up, and enjoy!

Mix together…

  • 1/4 cup apple cider vinegar
  • 1 tablespoon gluten-free mustard
  • 1 tablespoon raw honey or maple syrup
  • 1/4 cup extra virgin olive oil
  • 1 1/2 teaspoons celery seed
  • Sea salt and pepper to taste

Chop in a food processor and combine…

  • 2 cups broccoli crowns
  • 1 – 2 cups brussels sprouts
  • 1 large carrot
  • I small head of cabbage (romaine works, too)
  • Add other chopped veggies as you wish…snap peas, radishes, celery…

Stir together in a big bowl. Add more liquid if needed (olive oil, vinegar). Refrigerate.