Creamy coleslaw is a summertime favourite with just about anything grilled. The extra step
of draining the shredded cabbage helps the salad last longer without getting watery.
HANDS-ON TIME
30 minutes
TOTAL TIME
2½ hours
MAKES
8 servings
INGREDIENTS
- Coleslaw Mix:
- 8 cups shredded cabbage
- 1¼ tsp salt
- 3 cups grated carrots
- half red onion, thinly sliced
- Creamy Dressing:
- ¾ cup mayonnaise
- 2 tbsp vinegar
- 1 tsp granulated sugar
- 1 tsp dry mustard
- ½ tsp celery seeds
- ¼ cup chopped fresh parsley
PREPARATION
- In large bowl, toss cabbage with 1 tsp 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 to bowl. Repeat with carrot mixture; add to cabbage and toss to combine.
- Whisk together mayonnaise, vinegar, sugar, mustard and celery seeds.
- Toss together coleslaw mix, dressing and parsley.
- Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
NUTRITIONAL INFORMATION, PER SERVING: about 193 cal, 2 g pro, 17 g total fat (2 g
sat. fat), 11 g carb, 3 g fibre, 8 mg chol, 268 mg sodium, 343 mg potassium. % RDI:
5% calcium, 6% iron, 73% vit A, 47% vit C, 21% folate.
VARIATION
CLASSIC TANGY COLESLAW
Omit Creamy Dressing. Whisk together ⅓ cup vinegar, 2 tbsp vegetable
oil, 4 tsp granulated sugar, 1 tsp dry mustard and ½ tsp celery seeds;
toss with coleslaw mix and parsley. Refrigerate as directed. This slaw is
an ideal side with fried fish.
