Tested till perfect Classic Coleslaw
Classic Coleslaw
Photography by Matthew Kimura

Classic Coleslaw

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2009

Recipe3 out of 5 based on 46 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 8 cups 8cupsshredded cabbage
  • 1-1/4 tsp 1-1/4tspsalt
  • 3 cups 3cupsgrated carrotcarrots
  • 1/2 1/2red onionred onions, thinly sliced
  • 1/3 cup 1/3cupwhite vinegar
  • 2 tbsp 2tbspvegetable oil
  • 4 tsp 4tspgranulated sugar
  • 1 tsp 1tspdry mustard
  • 1/2 tsp 1/2tspcelery seeds
  • 1/4 cup 1/4cupchopped fresh parsley
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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.)

Nutritional Information Pper serving: about

cal 78 pro 2g total fat 4g sat. fat 0
carb 11g fibre 2g chol 0mg sodium 328mg
potassium 306mg

% RDI:

calcium 5 iron 5 vit A 39 vit C 47
folate 20
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