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Coleslaw (Lunch/Dinner)

Coleslaw (from Canada's food guide)

This coleslaw will keep for one week in the refrigerator. After one day, it will become softer and more mellow tasting.

Prep time: 12 min

Cook time: 0 min

Servings: 10



  • 1 small green or red cabbage, shredded

  • 500 mL (2 cups) carrots, grated

  • 1 large onion, finely chopped

  • 60 mL (¼ cup) vegetable oil

  • 60 mL (¼ cup) vinegar

  • Pepper to taste


  1. Combine cabbage, carrots and onion in a large bowl. Set aside.

  2. Mix oil and vinegar in a small bowl. Add pepper to taste.

  3. Pour oil and vinegar over cabbage mixture. Mix well. Cover and refrigerate. Toss gently, just before serving.


  • This recipe makes a big batch. Serve this on the side when feeding a large group. Refrigerate extras for later.

  • For variety, add apples or chickpeas.

  • Cabbage can be shredded using a box grater, hand grater, food processor or cut with a knife.

  • Cabbage is very versatile and can be added to other dishes! Add any leftover cabbage to soups, stews and stir-fries for extra flavour and texture.

Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association.

Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.

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To my surprise, this is quite delicious. But 10 servings is probably too much. I just use half of the ingredients.


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