Wolfberry Coleslaw

My whole life I’ve had an aversion to coleslaw, I’m not quite sure why except that I cannot eat mayonnaise and the coleslaw I’ve seen bears too similar a resemblance to the creamy white condiment I can hardly even smell.  This is not the traditional coleslaw you may think of being served in every diner across America.  I put this together pretty quickly, a refreshing dish on a hot summer day.  You can vary some of the ingredients based on what you have on hand.  I was glad to use the organic cabbage from my CSA’s weekly share of produce for this healthy recipe.


1 head of cabbage, grated

3-4 green onions finely chopped

1 1/4 C raw sunflower seeds

1/2 C dried wolfberries (Goji berries)

1 carrot coarsely grated

1 1/2 C jicama chopped fine

1/2 C raisins


1/4 C extra virgin olive oil

4 T pure rice vinegar

2 T blue agave nectar

1/2 tsp salt

1 drop Food Grade, Therapeutic black pepper essential oil or fresh ground pepper to taste

Mix together dressing ingredients and pour over mixed vegetables/fruits.  Refrigerate several hours to allow flavors to infuse.  Makes 16-18 servings.

2 Responses to Wolfberry Coleslaw

  1. Carol Bittner October 30, 2010 at 1:33 pm #

    Sue gave me a sample of her Wolfberry Coleslaw. It looked very attractive and colorful. As I sat down to enjoy it, my 14 yr.old son spied me eating it and asked for a taste. We polished it off together.


  1. Ningxia Wolfberry | Pure Home and Body LLC - November 9, 2015

    […] like to eat the Ningxia wolfberries as an energy packed snack.  I also use it on salads, Wolfberry coleslaw and baked goods or in other places you would use dried fruits like cranberries in these Gluten Free […]

Leave a Reply