I love this recipe because its healthier than the mayo version and its great for outdoor events when it is hot because it doesnt need to be kept on ice.
I prepared this for the Nappturals in the City event I attended today in Virginia Beach, VA. I got lots of good reviews so I hope you try it. I made some changes from the original recipe but put the original items in parenthesis.
What You Need
2lbs of tri-color coleslae mix
1/2 cup agave nectar (or 1 cup sugar)
1 cup white wine vinegar
3/4 cup grapeseed oil (or canola)
2 tsp celery seed
1 tsp ground mustard
What You’ll Do
Put coleslaw mix in a large bowl. Heat all other ingredients except the agave nectar (or sugar) in a small saucepan until just boiling. Remove from heat; add nectar or sugar to saucepan and stir a few times. Then pour mixture over coleslaw mix; toss and refrigerate. Toss every hour or so. This needs to be refrigerated at least 2 hours before serving.
Jonna
