Let’s be real: If someone were to tell me I was going to die tomorrow, I would not run to my kitchen and whip up a kale smoothie. Hell no. Instead, I’d trot my dying self down to Houston’s and stuff my face full of food… In particular, their cole slaw.
However, since the death fairy hasn’t paid me a visit recently, I decided to come up with a mock recipe to subside my cravings instead. A recipe which can easily be modified for anyone – Raw: cashew or mac based mayo, Vegan: Veganaise, Traditional: olive oil based mayo.
I especially love Houston’s version of cole slaw because it celebrates such an under-appreciated herb; Parsley – Which, this dish is chocked full of! 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.
Withdraw Slaw
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
For the dressing:
whisk together mayo, mustard, vinegar and honey.
For the assembly:
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).
And, that’s it! Simply good.
Now, for some exciting news….
A couple of weeks ago, I received an email from G Living asking me to be a contributing Green Chef on their fantastic website… Ummm, Hello!? Hell yes, I’ll accept that opportunity!
Any who, it’s very exciting and I’m beyond flattered that a site I absolutely adore wants to include me in on their green goodness.
If you’re not familiar, G living is green lifestlye site that is edgy, cool, and most importantly, foxy 
Which is why, I’m obsessed and you should be too!
