Aunt Sybil’s Coleslaw – Cleaned Up

I got this recipe from my mom, who got it from her Aunt Sybil. I don’t know where Aunt Sybil got it. My mom said Aunt Sybil chopped the cabbage by hand, with a knife. It would make your life easier to use a food processor. Or better yet, get the pre-chopped coleslaw mix sold in the produce section of stores. I like the prepackaged coleslaw mixes that have a variety of cabbages and even carrots, sometimes. If you don’t find the prepackaged stuff, you can always add your own carrots and other stuff. It’s a good time to be creative and try chopped broccoli and/or cauliflower. There is even a pre-shredded broccoli slaw mix in some stores. Look in the salad section of the produce section for the available options. I’ve seen similar coleslaws in restaurants that add craisins (dried cranberries) or other stuff.

It’s easy to chop parsley using kitchen shears (scissors). You can use dried parsley (don’t use as much as you would fresh), but I don’t think it tastes as good. (Sometimes, you can find frozen parsley in the freezer section. I have made my own frozen parsley by cutting up fresh parsley with scissors and storing it in a plastic container in the freezer. I can then take out as much as I need for a recipe. It keeps much longer than fresh does in the refrigerator and I don’t think taste is compromised. Maybe the most discerning palates can still tell the difference.)

I’m sure Aunt Sybil used vegetable oil, cider vinegar, and white sugar. I’ve made a few changes to make it my own!

This will make about 6-8 servings.

Ingredients

1 package (14 oz.) cole slaw or broccoli slaw

½ cup chopped fresh parsley

½ cup chopped onion

3 Tablespoons agave nectar

3 Tablespoons balsamic vinegar

2 Tablespoons extra virgin olive oil

1 teaspoon Himalayan sea salt

How to assemble

Mix everything together. Make it ahead of time, so the salad can set for a while and the flavors can blend. This will keep a long time in the refrigerator (maybe not weeks or months, but at least a few days).

You can adjust any of the ingredients to taste, and this recipe doubles or triples, etc., well to make for pot luck suppers.