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
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
Combine cabbage, carrots and onion in a large bowl. Set aside.
Mix oil and vinegar in a small bowl. Add pepper to taste.
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.