Excellent taste and very easy to make! This recipe makes quite a bit, definitely enough for a potluck or picnic. Cut recipe in half for 4 or fewer people. Keeps for up to two days in the fridge.
"I left out the celery and horseradish, And did some other minor adjustments(added A whole chili) was delish,will be making it again, thanks."- benitanaomi
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|1 poundGreen cabbage; thinly sliced|
|1 wholeGreen bell pepper; seeded and very thinly sliced|
|1 wholeYellow bell pepper; seeded and very thinly sliced|
|2 bunchesGreen onions; including 1 or 2 inches of the greens|
|1 smallLemon; zest (finely grated) and juice (approx 2 tablespoons)|
|1 1/4 teaspoonSalt|
|1/2 teaspoonPepper; freshly ground|
|1 1/2 teaspoonsHorseradish; (prepared)|
|1 teaspoonCelery seeds|
|1/3 cupSunflower oil; or safflower oil|
|1/2 cupParsley; chopped|
Put the cabbage and peppers in a spacious bowl. If stringly, peel the celery, then slice it. Chop up any celery leaves as well. Slice the green onions into rounds, and add the celery and onions to the bowl.
In another bowl, combine the lemon zest and juice, sugar, salt, pepper, mustard, horseradish, and celery seeds; stir to dissolve the sugar, then whisk in the oil.
Pour the dressing over the vegetables, add the parsley, and toss well. Cover and chill for 3 hours before serving.
Variation: Add a few tablespoons finely sliced lovage leaves to the coleslaw with the parsley and celery leaves. Just before serving, add 1 cup toasted sunflower seeds and toss well.
From "The Vegetarian Table: America", by Deborah Madison
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