Cole Slaw {Egg-free}
16 oz package cole slaw (shredded
green cabbage with carrots)
1 bunch green onion, chopped
½ c canola oil
½ c vinegar *
1 c sugar
1 t ground mustard
1 t celery seed
1 t salt
½ t black pepper
The night before, toss green onion
with cole slaw in a large bowl. In a
separate bowl, mix all remaining ingredients and whisk until well
combined. Pour dressing over cole
slaw. Gently stir until cabbage is
evenly coated with dressing. Cover and
refrigerate cole slaw overnight. Drain
excess liquid and stir prior to serving.
Serves 8
*Make sure the vinegar you use is gluten-free. Most of the white distilled vinegars are at risk of having gluten in them. I recently made this rice wine vinegar. Becuase the rice vinegar has a milder taste than the distilled white, I found the cole slaw to be sweeter. I thought it was a good subsitution but I would recommend reducing the sugar to 2/3 cup or 3/4 cup. {Update 1/3/15}
*Make sure the vinegar you use is gluten-free. Most of the white distilled vinegars are at risk of having gluten in them. I recently made this rice wine vinegar. Becuase the rice vinegar has a milder taste than the distilled white, I found the cole slaw to be sweeter. I thought it was a good subsitution but I would recommend reducing the sugar to 2/3 cup or 3/4 cup. {Update 1/3/15}
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