Filed Under: 30 minutes or more, Ages & Stages 1-2, Ages & Stages 13-16, Ages & Stages 3-5, Ages & Stages 6-8, Ages & Stages 9-12, Pregnancy, Side, Vegetables

Creamy Coleslaw

Two of the main problems with creamy coleslaw are that it starts out too crisp and ends up being too watery. Avoid this with a simple step that is somewhat like brining the cabbage. This draws the water out of the coleslaw, which solves both problems! Our other pet peeve with coleslaw is the dreaded cabbage shredding. If you're not great with a knife, you could end up with big, unappetizing cabbage chunks. Do yourself a favour and buy an inexpensive mandoline - such as the Japanese Benriner - and become a savvy shredder.

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March 23rd, 2009

Recipe by Leeanne Wright

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Servings
6
Ingredients
  • 1/2 small green cabbage, finely shredded
  • 1 large carrot, peeled and grated
  • 1/2 red onion, very thinly sliced
  • 2 tsp salt
  • 2 tsp sugar
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup mayonnaise
  • 3 tbsp rice wine vinegar
    • Directions
  • 1.

    In a large bowl, toss green cabbage, carrot and onion in a colander with salt. Allow mixture to stand for 1 hour over a bowl.

  • 2.

    Rinse cabbage mix with water and then drain. Toss in a salad spinner to dry or pat with paper towels.

  • 3.

    Toss cabbage in a large bowl with sugar, pepper, mayonnaise and vinegar.

  • 4.

    Taste to check seasoning, and serve.

    • Nutrients Per Serving
    Nutrients per Serving: 150 calories, 13 g fat, 38 mg calcium, 544 mg sodium, 7 g carbohydrates, 2 g fibre, 1 g protein. Good source of vitamin C.
    Creamy Coleslaw
    Photo by Edward Pond
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