Tested till perfect Creamy Coleslaw
Creamy Coleslaw
Photography by Matthew Kimura

Creamy Coleslaw

Fennel gives this coleslaw an added crunch with a hint of licorice flavour. If you have one, use a mandoline to slice the hard vegetables paper-thin.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2003

Recipe3 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


    4 cups (1 L) finely shredded green cabbage
    4 green_onions, thinly sliced
    2 stalks celery, thinly sliced
    1 large carrot, finely diced
    Half fennel bulb, thinly sliced
    Half sweet red pepper, thinly sliced
    1/3 cup (75 mL) Homemade salad_dressing or light mayonnaise
    1/3 cup (75 mL) light sour_cream
    1 tbsp (15 mL) each Dijon_mustard and cider_vinegar
    2 tsp (10 mL) granulated_sugar
    1/2 tsp (2 mL) each salt, pepper and celery or mustard_seeds
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In large bowl, toss together cabbage, onions, celery, carrot, fennel and red pepper. (Make-ahead: Cover with damp towel and plastic wrap; refrigerate for up to 8 hours.)

Dressing: In small bowl, stir together Homemade Salad Dressing, sour cream, mustard, vinegar, sugar, salt, pepper and celery seeds; scrape over cabbage mixture and toss to coat evenly. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Nutritional Information Per serving: about

cal 67 pro 2g total fat 1g sat. fat 1g
carb 13g fibre 2g chol 6mg sodium 260mg

% RDI:

calcium 6 iron 5 vit A 42 vit C 60
folate 16
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