Canada's food guide
Coleslaw
This tangy vinegar coleslaw is the lower fat version of the one prepared with mayonnaise. It will become softer and mellower after a day in the fridge.
Prep time
12 min
Cook time
0 min
Servings
10
Ingredients
- 1 green or red cabbage, shredded
- 500 mL (2 cups) carrots, grated
- 1 onion, finely chopped
- 60 mL (¼ cup) vegetable oil
- 60 mL (¼ cup) vinegar
- Pepper to taste
Directions
- In a large bowl, combine cabbage, carrots and onion and set aside.
- In a small bowl, mix oil and vinegar. Add pepper to taste.
- Pour oil and vinegar over cabbage mixture. Mix well. Cover and refrigerate. Toss gently, just before serving.
Learn about food safety.
Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association.
Tips
- This recipe makes a big batch. Serve on the side when feeding a large group. Refrigerate extras for up to 1 week.
- 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. Add leftover cabbage to soups, stews and stir-fries for extra flavour and a crunchy texture.
