Coleslaw

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

Prep Time: 12 minutes
Cook Time: 0 minutes
Servings: 10

Ingredients
  • 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
Directions
  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.

Tips

  • 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-fry’s for extra flavour and texture.

Categories: vegetarian, 30 min or less, no-cook

Learn about food safety

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

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