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Riverhouse Restaurant Coleslaw
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- #47114
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 cup shredded green cabbage
1 cup shredded red cabbage
1/2 cup fresh spinach, julienne cut
1/4 cup finely chopped red onion
1/2 cup green onions (small rings, use green part only)
1/4 cup chopped parsley
1 cup sugar
2 teaspoons salt
1 teaspoon dry mustard
1/2 cup white vinegar
1 teaspoon celery seed
1/2 cup vegetable oil, scant
directions
Combine cabbage, spinach, onion and parsley. Mix well.
For Dressing: Place sugar, salt and dry mustard in mixing bowl. Add vinegar and whisk until all ingredients are well dissolved. Add celery seed and oil and mix well.
Gradually add dressing to coleslaw until coated as desired. There will be leftover dressing; refrigerate to use at another time. Keeps well.
added by
AngelNoDak
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
May 25, 2020
my favorite and only coleslaw recipe! i took a wild chance and googled the recipe (itâs stuck in my old phone) and here i found it! great flavor and no mayo makes this a picnic perfect recipe! there was a riverhouse restaurant in my hometown of milwaukee, wisconsin. i go pretty hard on the spinach & purple cabbage! also i let everyone saturate the coleslaw with dressing to their desire. always a hit - itâs probably the unexpected sweetness of the dressing. enjoy! you wonât be disappointed