Vinaigrette coleslaw
Chef
Deborah Alexander
Hospital
Stanford Hospital
Cook time
20 minutes
Yield
50 servings
Recipe type
Plant-based
Award
Finalist
ingredients
Ingredients
2 pounds green cabbage, shredded with carrots
2 pounds red cabbage, shredded
10 ounces carrots, cut into matchsticks
5 ounces diced onion
5 ounces extra fine granulated sugar
1 1/4 cups apple cider vinegar
1 1/8 teaspoons whole celery seeds
2 3/8 teaspoons kosher flake salt
2 pounds red cabbage, shredded
10 ounces carrots, cut into matchsticks
5 ounces diced onion
5 ounces extra fine granulated sugar
1 1/4 cups apple cider vinegar
1 1/8 teaspoons whole celery seeds
2 3/8 teaspoons kosher flake salt
preparation
Instructions
1. Mix all ingredients together.
2. Cover and chill until ready to use.
3. Serve with arepa corn cakes.
2. Cover and chill until ready to use.
3. Serve with arepa corn cakes.
