Classic Coleslaw
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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.
Servings: 8
Ingredients:
| Nutritional Info | |
| Pper serving: about | - |
| cal | 78 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | trace |
| 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% |
Suggested Recipes
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8 cups (2 L) shredded cabbage
1-1/4 tsp (6 mL) salt
3 cups (750 mL) grated carrots
Half red onion, thinly sliced
1/3 cup (75 mL) white vinegar
2 tbsp (25 mL) vegetable oil
4 tsp (20 mL) granulated sugar
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) celery seeds
1/4 cup (50 mL) 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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