Tested till perfect Napa and Red Cabbage Coleslaw
Napa and Red Cabbage Coleslaw
Photography by Matthew Kimura

Napa and Red Cabbage Coleslaw

With vibrant slivers of red cabbage, red onion, sweet red pepper and carrot, this coleslaw is a colourful mix and a keeper that you can make ahead.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2002

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 cups 6cupsnapa cabbage or savoy cabbages, about 1 small head
  • 2 cups 2cupsthinly sliced red cabbage
  • 1 cup 1cupthinly sliced red onionred onions
  • 1 1carrotcarrots, cut_in julienne sticks
  • 1/2 1/2sweet red peppersweet red peppers, thinly sliced


  • 1/2 cup 1/2cupwhite wine vinegar
  • 1/3 cup 1/3cupgranulated sugar
  • 3 tbsp 3tbspvegetable oil
  • 1-1/2 tsp 1-1/2tspcelery seeds
  • 1 tsp 1tspsalt
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Place napa cabbage, red cabbage, onion, carrot and red pepper in salad bowl.

Dressing: In saucepan, bring vinegar, sugar, oil, celery seeds and salt to boil; pour over cabbage mixture and toss to coat. Let cool; cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate for up to 1 day.) Use slotted spoon to serve.

Nutritional Information Per serving: about

cal 36 pro 1g total fat 1g sat. fat 0
carb 7g fibre 1g sodium 174mg

% RDI:

calcium 6 iron 3 vit A 40 vit C 70
folate 25
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