Saturday, March 23, 2013

Raw Carolina Slaw

I've actually never heard of Carolina Slaw until I sampled a version of it at Earthfare and it was amazing! The fresh cabbage and dill complimented each other wonderfully with the acidity of the vinegar. When I went home and searched some recipes, the ones I came across contained sugar and vegetable oil (both no-no's in our house) and it also required heating up the vinegar, sugar and oils together. Worse, no dill! It was Earthfare's secret ingredient in my book. I decided to take a raw approach to this recipe to increase its nutrient and enzyme profile, eliminated heating the ingredients and substituted in different amounts of olive oil, apple cider vinegar (great source of probiotics) and honey instead.
Raw Carolina Slaw
1 head organic green cabbage, shredded or chopped
1 medium organic sweet onion, shreeded or finely chopped
2 organic carrots, shredded or finely chopped
2 tablespoon minced fresh organic dill (fresh is key)
2/3 cup organic olive oil
3/4 cup organic apple cider vinegar
1 tsp organic mustard
1 tsp organic celery seed 
1/2 cup raw honey

Mix shredded cabbage, onion, carrot and dill in large mixing bowl. In smaller mixing bowl, mix remaining ingredients. Blend well by hand with a fork or hand beater. Pour over top of vegetable mixture and toss well. You can eat it right away or cover and refrigerate for 1 hour before eating to let the flavors marinate a little longer. If you are going to store this recipe for longer than a couple of hours, I would recommend pouring out the liquid so the recipe doesn't get too soggy.