Classic Coleslaw
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Classic Coleslaw
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Pper serving: about | - |
| cal | 78 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 0 |
| carb | 11 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 328 mg |
| potassium | 306 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 5 |
| vit A | 39 |
| vit C | 47 |
| folate | 20 |
Fresh, crisp and tangy coleslaw makes an ideal side dish for fried fish. The extra step of draining the shredded cabbage helps the coleslaw keep longer without getting watery.
Ingredients
- 8 cups shredded cabbage
- 1-1/4 tsp salt
- 3 cups grated carrots
- 1/2 red onion, thinly sliced
- 1/3 cup white vinegar
- 2 tbsp vegetable oil
- 4 tsp granulated sugar
- 1 tsp dry mustard
- 1/2 tsp celery seeds
- 1/4 cup chopped fresh parsley
Preparation
In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl, toss together carrots, onion and remaining salt. Let both stand for 1 hour.
In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add undrained carrots and onion; toss to combine.
Whisk together vinegar, oil, sugar, mustard and celery seeds; toss with cabbage mixture and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
In colander, drain cabbage. By handfuls, squeeze out excess moisture and return cabbage to bowl. Add undrained carrots and onion; toss to combine.
Whisk together vinegar, oil, sugar, mustard and celery seeds; toss with cabbage mixture and parsley. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 3 days.)
Source : Canadian Living Magazine: June 2009
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