Kosher Coleslaw (Health Salad)

Adapted from the Claremont Diner in New Jersey

[Flickr: La Grande Farmers' Market]

Kosher Coleslaw (Health Salad)

About This Recipe

Yield:2 to 4 as a side dish
Active time:10 minutes (not counting chopping)
Total time:2 hours (or more, for chilling)
Special equipment:If shredding the cabbage, a food processor or sharp knife
This recipe appears in: Serious Salad: Kosher Coleslaw


  • 2 cups of shredded cabbage, radicchio, and carrots
  • 4 to 5 tablespoons of apple cider vinegar
  • 1 to 2 tablespoons of a neutral –tasting oil, like canola
  • 1/4 teaspoon of sugar (optional)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon black pepper


  1. 1

    Create an emulsion of the vinegar and the oil, blending thoroughly. Add sugar if desired. Salt to taste.

  2. 2

    Marinate shredded vegetables in the mixture. Chill until quite cold (approximately 2 hours). Add additional oil or vinegar if desired.

  3. 3

    Sprinkle with pepper before serving.

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