Tested till perfect Tangy Canada Day Coleslaw
Tangy Canada Day Coleslaw
Photography by Joe Kim

Tangy Canada Day Coleslaw

Coleslaw is a barbecue must-have, and this one is sure to please any  crowd. The longer it sits, the more flavourful it gets, so make it a day in advance for the best taste.

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: July 2012

Recipe4 out of 5 based on 19 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 2 hours 15 minutes
  • Portion size 10 to 12


  • 1/4 cup 1/4cupcider vinegar
  • 1 tbsp 1tbsplemon juice
  • 2 tsp 2tspgranulated sugar
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 10 cups 10cupsshredded green cabbage
  • 1-1/2 cups 1-1/2cupsthinly sliced radishradishes
  • 1/2 1/2Vidalia onionVidalia onions, thinly sliced
  • 2 tbsp 2tbspchopped fresh parsley
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In large bowl, whisk together vinegar, lemon juice, sugar, salt and pepper until sugar is dissolved, 1 minute. Whisk in oil until combined. Add cabbage, radishes, onion and parsley; toss. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Additional information :
Change It Up

Tropical Coleslaw
Substitute lime juice for the vinegar and fresh cilantro for the parsley. Add 1 cup diced pineapple and 1 mango, peeled and diced.

Nutritional Information Per each of 12 servings: about

cal 78 pro 1g total fat 6g sat. fat 1g
carb 6g dietary fibre 1g sugar 4g chol 0mg
sodium 114mg potassium 204mg

% RDI:

calcium 3 iron 4 vit A 2 vit C 38
folate 15
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