Coleslaw (Lunch/Dinner)

Coleslaw (from Canada's food guide)

This coleslaw will keep for one week in the refrigerator. After one day, it will become softer and more mellow tasting.

Prep time: 12 min

Cook time: 0 min

Servings: 10

Vegetarian

Ingredients

• 1 small green or red cabbage, shredded

• 500 mL (2 cups) carrots, grated

• 1 large onion, finely chopped

• 60 mL (¼ cup) vegetable oil

• 60 mL (¼ cup) vinegar

• Pepper to taste

Directions

1. Combine cabbage, carrots and onion in a large bowl. Set aside.

2. Mix oil and vinegar in a small bowl. Add pepper to taste.

3. Pour oil and vinegar over cabbage mixture. Mix well. Cover and refrigerate. Toss gently, just before serving.

Tips

• This recipe makes a big batch. Serve this on the side when feeding a large group. Refrigerate extras for later.

• For variety, add apples or chickpeas.

• Cabbage can be shredded using a box grater, hand grater, food processor or cut with a knife.

• Cabbage is very versatile and can be added to other dishes! Add any leftover cabbage to soups, stews and stir-fries for extra flavour and texture.

Adapted with permission from The Basic Shelf Cookbook, published by the Canadian Public Health Association.

Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.