Crunchy Coleslaw With Homemade Mayonnaise

Course : Coleslaws
Serves: 6
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1 head green cabbage
1 large red bell pepper -- sliced
2 stalks celery sliced
4 medium carrots -- shredded
1/2 cup toasted walnuts
1/2 cup raisins
1 teaspoon dill weed
4 tablespoons white wine vinegar
2 tablespoons lemon juice
1 tablespoons fructose
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 large egg
1/4 teaspoon sea salt
1/2 teaspoon dry mustard
1 medium avocado sliced

Preparation / Directions:

This is a Recipe for ADD/ADHD Children. It's great addition for their lunches or an after school snack. For six large servings; Core and shred one head green cabbage in a food processor Put in a large bowl and add; 1 LARGE RED BELL PEPPER, sliced. 2 STALKS OF CELERY, sliced. 4 CARROTS, shredded. 1/2 CUP OF TOASTED WALNUTS. 1/2 CUP OF RAISINS. 1 TEASPOON OF DILL WEED. 4 TBS. OF WHITE WINE VINEGAR. 2 TBS. OF LEMON JUICE. 1 TBS. OF FRUCTOSE. Mix and toss gently to coat. Cover and chill while you make the mayonnaise. Enough for 2 cups; Blend in a blender; 2 TBS WHITE WINE VINEGAR. 2 TBS LEMON JUICE. 1 EGG. 1/4 Teaspoon SEA SALT. 1/2 Teaspoon DRY MUSTARD. Optional; 1 SLICED AVOCADO. With the blender still running, pour 1 1/4 Cups of Oil in a slow steady stream through the hole in the blender lid until mayonnaise thickens and turns creamy. There is definitely a taste difference from store-bought mayonnaise. I would suggest using cold pressed flax oil as it is a great source of essential fatty acids and adds a nutty flavour to it. As you can see, this recipe is high in alkalizing minerals. Many imbalances can be helped by returning the body to an alkaline state. If possible, use organically grown vegetables. Add about a half a cup to the coleslaw and toss to coat. Adjust the amount to your own tast


Nutritional Information:

253 Calories 4 grams protein 25 grams carbohydrate 5 grams fibre 17 grams fats 8 mg. cholesterol 74 mg. calcium 1 mg. iron 41 mg. magnesium 575 mg. potassium 69 mg. sodium trace zinc

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