My other favourite snacky food to keep in the fridge, when I am on my self imposed “Watch the Body”(as opposed to watch your weight) Celi Diet, is the coleslaw. Little bowls of this is so good to snack on and sometimes I think that I could live on muesli and coleslaw quite comfortably if other members of the household did not desperately need variety.
Coleslaw by its very nature is made from calm cool CLEAN food. All fresh and clean. And sits comfortably with the mantra:
- No Flour
- No Sugar
- No Rice
- No Roots
- No CHEATING
We have lots of cabbages in the garden, lovely crinkly green ones and the king of cabbages: the Mighty Red Cabbage. You all know that cabbage is a super food. It is high in Vitamin C and Vitamin K which is the blood and bone vitamin. Cabbage is loaded with antioxidants (more than double in the red cabbage) and has fantastic detox properties. And there are these lovely rumours that it has fat burning abilities, probably all the .. um.. flatulence.
As I walked about the gardens picking the greens for the coleslaw I saw all kinds of colour. 
The bees are having the best time. Though there has been some robbing, I witnessed a grueling bee fight yesterday evening, as one hive of bees attempted to eject the thieves and vagabonds who were out on a pillaging mission from a neighbouring hive. I guess their honey is better!
Coleslaw
Now you all have your own favourite coleslaw, I am sure. So I shall merely list the ingredients in todays. You will all know how much of what to put where. No carrots in this one this is the Celi Diet Version.
- Green cabbage – finely shredded
- Red cabbage- finely shredded
- Red onion – sliced so it is transparent and roughly chopped
- Nuts(or seeds)
- Raisins
- Homemade cheddar cheese- grated
- Stalk of very finely sliced celery
The dressing has been adapted from my mothers recipe. (I am thinking of calling Mums recipes The Retro Recipes, as they are all steeped in the sugary 70’s.)
Heat together:
- 1/4 cup sugar (we are using 2 tablespoons of honey)
- 1/2 cup white vinegar (we will use cider)
- 1/2 teaspoon salt
Then add
- 1/3 cup salad oil (Peanut oil )
- herbs of choice we are using 1tsp fresh thyme, parsley and 1 tsp fresh celeriac finely chopped
Whisk cool oil into hot vinegar and pour over coleslaw while still warm, toss and serve when chilled.
Mum usually made a big batch because she swore that this dressing made it last longer in the fridge. However this theory was never tested because we were massive eaters of coleslaw as kids.
We are still having the most gorgeous evenings and as the light is fading I have brought the candles out.
I took this shot yesterday because that Borage is such a good Do-er. It flowers early and just keeps on going. The lavender is starting to flower again too. The bees are having a blast with all of these flowers. 
c
The Kitchen's Garden 
79 responses to “Celi Diet: Fall Coleslaw on a Gypsy Summer day”
Beautiful C!
Thank you .. c
Only you would put coleslaw in martini glasses 😉 I’m starting to believe that honey can go on/in anything! Tasty. t
Have you still got some local honey? Go find that man again and get heaps more.. it does go with everything, and is a lovely healthy sweetener! c
I made coleslaw the other evening with some red pepper as we had run out of carrots – and your garden is looking amazing 🙂
red pepper would be good too! Must try that! I certainly have enough of them in the garden.. c
I love the way you served the slaw! So cute! 🙂
Thank you Kristy, my visiting 4 year old thought it was pretty fun too! c
I envy you all your cabbage. Hey there’s sugar in the dressing. Oh what do I care? Looks great.
No naughty! That was My Mums retro recipe! The sugar was replaced with honey! c
Kudos to making a commitment to eating clean, I have recently decided to try to do the same. This coleslaw looks wonderful, I love red cabbage.
It certainly is great to eat and so good for you! Thanks for dropping by.. c
Great idea to keep a bowl of this on hand for the munchies! I love to make a huge platter of sauteed cabbage and onions but your salad is better being all raw. Very healthy!
I love pan fried cabbage too, I make it with butter (of course) and sunflower seeds, onions are a great addition, maybe i will have that for lunch today!! c
We’re great cole-slaw eaters here. Jock makes a big batch every so often, but I don’t like his dressing recipe, as he uses mustard, so once in a while I snitch some of his while it is still undressed. I like the sound of both your recipes, and have printed them to use. Thank you for a delight full post. (spelling intentional)
That is great ViV. John has a dressing recipe he usually uses and has refused to even taste my mums so far but last night he HAD to and he liked it. c
Sounds unbelievably delicious. And pretty! I love colorful coleslaw!
That red and green cabbage looks great together doesn’t it! c
Gotta try this one! It looks so good!
It is easy. put a couple of thise kids in the kitchen with knives to help with the chopping.. actually on second thoughts, maybe not! c
Spectacular shot of the green crinkly cabbage! Coleslaw is one of the few veg dishes my husband loves, so we eat a lot of it. His constant favorite is a sweet and creamy one flavored with chopped pickled sushi ginger, which I vary sometimes with toasted sliced almonds, chopped apple or orange, sesame seeds, diced dried apricots, chopped pecans . . . it’s the ginger he’s addicted to, I think. I love almost any kind of coleslaw, but am content to stick with the ginger slaw if it gets Richard to eat his veggies! Your mother’s dressing sounds tempting too; I’ll probably do the honey version and just add ginger and see how that flies here!
Yours sounds amazing. I love it! I would never put sugar in a coleslaw what was my mother thinking?. and the fruit always sweetens it up anyway! One of those Slaws with everything is a whole meal I think! As you know I only drive into the town once every two weeks so we are at the short end of our ingredients this week!! c
Look at those cabbages!
I must confess, I buy all of mine from the farm down the road…the one year I tried to grow them, the grasshoppers ate them down to nothing…
We do eat a lot of cabbage in the winter, but usually (lightly) cooked. Still haven’t found just the right dressing for slaw that makes us both happy…will give yours a go, and report back!
We have huge grasshoppers too, they strut about the garden like little people!. John just seems to have fluked a really good year for cabbages this year.. Daisy gets to eat them too! c
Well, I officially have garden envy. Actually that’s on my bucket list… to have one:) And I love your presentation as well. I’m proud of you for eating such a restricted diet and keeping up with blogging. It’s time I did something as well, I know I’d feel more energy if I did:)
I know about the energy thing smidge. i am just starting to get mine back. I am just starting to pump up again. I don’t know how I let my diet get so stodgy i know it is not good for me.. c
I love having a little sugar in my cole slaw :). And that’s quite a sophisticated presentation, C!
Thank you Saffron. I had a four year old helping me, apparently that makes the difference (speed!!) c
The photos of your fresh produce look almost too good to eat!
I know Yummy, I felt bad chopping them up but oh well!! c