Salad Classic Coleslaw

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.

Salad Classic Coleslaw
Adapted from canadianliving.com
Salad Classic Coleslaw

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from canadianliving.com

Ingredients

  • 8

    cups (2 L) shredded cabbage

  • 1-1/4

    tsp (6 mL) salt

  • 3

    cups (750 mL) grated carrots

  • 1/2

    red onion, thinly sliced

  • 1/3

    cup (75 mL) white vinegar

  • 2

    tbsp (30 mL) vegetable oil

  • 4

    tsp (18 mL) granulated sugar

  • 1

    tsp (5 mL) dry mustard

  • 1/2

    tsp (2 mL) celery seeds

  • 1/4

    cup (60 mL) chopped fresh parsley

Directions

By The Canadian Living Test Kitchen Source: Canadian Living Magazine: June 2009 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.)

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