It’s a beautiful spring day today! Now that we’re enjoying warmer weather, it’s time to put away our hearty winter recipes and to say hello to lighter, brighter foods that can be enjoyed at the beach, a barbecue, or at a potluck.
This tangy-sweet coleslaw is just right for summer weather, and it’s a nice alternative to classic coleslaw made with mayonnaise. When you’re at an outdoor event, the last thing you want to do is spend your time worrying about whether your coleslaw is going to go “off.” The beauty of this slaw is that it uses oil and vinegar instead of mayonnaise, and so it keeps better.
I think we sometimes get so used to making coleslaw with mayonnaise that we forget that there are other slaw recipes available made with lighter dressings. This one is the perfect accompaniment for fried fish, barbecued foods, potlucks, and picnics. It’s crisp, colourful, and easy to make. This slaw is best prepared in advance, as it needs time to marinate to give the flavours a chance to blend. I don’t know about you, but any dish that can be prepared ahead gets the thumbs up from me! Anytime I’ve made this recipe for family or friends, I’ve been complimented on how great it tastes and looks.
My recipe has been adapted from one that appeared many years ago in “Chatelaine,” a Canadian magazine. The cabbage is not chopped; rather, it’s sliced very thin. I have not used my food processor for this recipe, but if you should prefer to use yours, I recommend using a thin slicing blade.
This coleslaw will keep for 2 or 3 days in the refrigerator. Be sure to store it in a well-sealed container and stir occasionally.
- Adapted from "Chatelaine" Magazine
- ¾ cup white vinegar *(See Note)
- ¼ - ½ cup granulated sugar **
- ¼ cup vegetable oil (I used grapeseed)
- 1 teaspoon salt
- 1 teaspoon dry mustard powder
- ½ teaspoon celery seed
- ½ small onion, finely grated ***
- NOTE: * A combination of white vinegar and apple cider vinegar will work, but keep in mind the salad will be a bit sweeter.
- * *I found the ½ cup of sugar listed in the original recipe too much, so I would recommend to start with ¼ cup.
- *** A red onion finely grated looks nice.
- 1 medium to large size green cabbage, very thinly sliced (not grated or chopped)
- 1 medium sized red bell pepper, seeded and cut into very thin strips
- 1 medium sized green bell pepper, seeded and cut into very thin strips
- 3 medium sized carrots, peeled and grated
- ¼ to ⅓ cup fresh parsley, finely chopped
- ½ cup thinly sliced celery (optional)
- Combine all dressing ingredients, including the grated onion, in a saucepan. Bring just to a boil, stirring until the sugar is dissolved. Pour into a heat-proof container and refrigerate until cold.
- In a large bowl, combine all coleslaw ingredients. Add cold dressing and toss until the vegetables are well coated. Cover and refrigerate for several hours (between 8-12 is best) before serving, so flavours can blend.
- Will keep in refrigerator for 3 days. Stir occasionally.