Classic Coleslaw

Classic Coleslaw 150 Image by: Classic Coleslaw 150 Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2009

Ingredients

  • 8 cups shredded cabbage
  • 1 1/4 teaspoon salt
  • 3 cups grated carrots
  • 1/2 red onion thinly sliced
  • 1/3 cup white vinegar
  • 2 tablespoons vegetable oil
  • 4 teaspoons granulated sugar
  • 1 teaspoon dry mustard
  • 1/2 teaspoon celery seeds
  • 1/4 cup chopped fresh parsley

Method

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 facts Pper serving: about

  • Sodium 328 mg
  • Protein 2 g
  • Calories 78.0
  • Total fat 4 g
  • Potassium 306 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 11 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 20.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Classic Coleslaw

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