Traditional Coleslaw

12 Jul

Now that summer has FINALLY arrived in the Fraser Valley, I thought I’d share one of my favourite things to make on those days when you just don’t feel like turning on your oven. Coleslaw is so fabulous, and while it may not be super healthy, it’s OH SO tasty!

This recipe is courtesy of my aunt, who’s the chef at a retreat centre on the Sunshine Coast called Barnabas. The original recipe serves 8-10, but I cut in half for my use. If you’re feeling even MORE lazy (like I am), I just buy a bag of pre-cut coleslaw from the grocery store and make the dressing myself. Easy peasy!

  • 1/4 head green cabbage
  • 1/4 head red cabbage
  • 2 1/2 carrots
  • 1 cup mayonnaise
  • 2 Tbsp Dijon mustard
  • 1 1/2 tsp sugar
  • 1 Tbsp cider vinegar
  • 1 tsp celery seeds
  • 1/2 tsp celery salt
  • 1/4 tsp coarse salt
  • 1/4 tsp pepper

In a food processor or by hand, thinly shred cabbages and carrots, and combine in a bowl.

In a medium bowl, whisk together the rest of the ingredients. Pour enough dressing over the slaw to moisten. Add more if desired. Chill in the fridge for 1 hour or longer to allow the flavours to meld. Serve cold or at room temperature.

So colourful and delicious!

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