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Salad Classic Coleslaw

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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.

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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

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

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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