Withdraw Slaw

By Chef:  Callie England
Posted: September 30, 2010


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This slaw makes for a lovely side, or if you’re like me, a raw salad-esque meal. Either way, it’s definitely worth a try.


  • 2 heads of cabbage (thinly shredded)
  • .75 C raw mayo (veganaise or olive oil based)
  • 1 T ground mustard (or, dijon)
  • 3 T apple cider vinegar
  • 2 T raw honey
  • .5 cup minced parsley (about 1 cup before mincing)
  • 1 bunch of green onions, greens only – chopped (discard whites)
  • .5 – 1 tsp sea salt
  • .5 – 1 tsp black pepper


  1. Whisk together mayo, mustard, vinegar and honey.
  2. In a large bowl, combine dressing, slaw, parsley, green onions, salt and pepper. Mix well and let chill in refrigerator for a few hours (the longer it sits, the better it taste).