Tangy Coleslaw

Tangy Coleslaw

I’ve mentioned before that I love coleslaw; I love coleslaw! This is the recipe I referenced in my Summer Sliders recipe; it’s amazing what a good coleslaw can do for a burger. In case you need a little incentive to try a healthy coleslaw, red cabbage is high in vitamin C and K, it helps maintain eye health and is linked to preventing cancer thanks to it’s high anti-oxidant content… and it’s really yummy.

Serves 8 – 10

Half of a large red head of cabbage, grated

3 Large Carrots, grated

2 Stalks celery, sliced

1 Medium red onion, sliced

2/3 Cup white vinegar

¼ Cup canola oil

2 tbsp white sugar

2 tbsp prepared yellow mustard

1 tsp celery salt

½ tsp salt

½ tsp pepper

In a large bowl large enough to hold the veggies, whisk the vinegar, oil, sugar, mustard, celery salt, salt and pepper; whisk until well combined.

Add in the veggies and mix very well ensuring all the veggies are completely coated.

Cover the bowl with plastic wrap and let it sit in the fridge for at least 1 hours before serving. The longer it sits, the more flavour it develops.

Taste and adjust seasoning.

Notes:

1. If you are going to use a prepackaged storebought coleslaw blend, the bags are usully between 340g and 397g; either cut the recipe for the dressing in half or you’ll need two bags.

Tangy Coleslaw

I’ve mentioned before that I love coleslaw; I love coleslaw! This is the recipe I referenced in my Summer Sliders recipe; it’s amazing what a good coleslaw can do for a burger. In case you need a little incentive to try a healthy coleslaw, red cabbage is high in vitamin C and K, it helps maintain eye health and is linked to preventing cancer thanks to it’s high anti-oxidant content… and it’s really yummy.

Servings 8

Prep Time 10 minutes

Ingredients

• half Large red head of cabbage , grated
• 3 Large carrots, , grated
• 2 Large Stalks celery , sliced
• 1 Medium red onion , sliced thinly
• 2/3 Cup white vinegar
• 1/4 Cup canola oil
• 2 tbsp white sugar
• 2 tbsp prepared yellow mustard
• 1 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. In a large bowl large enough to hold the veggies, whisk the vinegar, oil, sugar, mustard, celery salt, salt and pepper; whisk until well combined.
2. Add in the veggies and mix very well ensuring all the veggies are completely coated.
3. Cover the bowl with plastic wrap and let it sit in the fridge for at least 1 hours before serving. The longer it sits, the more flavour it develops.
4. Taste and adjust seasoning.

Recipe Notes

1. If you are going to use a prepackaged storebought coleslaw blend, the bags are usully between 340g and 397g; either cut the recipe for the dressing in half or you’ll need two bags.