This tangy vinegar coleslaw is the lower fat version of the one prepared with mayonnaise. It will become softer and mellower after a day in the fridge.

Prep time
12 min
Cook time
0 min
Servings
10
Prep time
12 min
Cook time
0 min
Servings
10

Ingredients

  • 1 green or red cabbage, shredded
  • 500 mL (2 cups) carrots, grated
  • 1 onion, finely chopped
  • 60 mL (¼ cup) vegetable oil
  • 60 mL (¼ cup) vinegar
  • Pepper to taste

Directions

  1. In a large bowl, combine cabbage, carrots and onion and set aside.
  2. In a small bowl, mix oil and vinegar. Add pepper to taste.
  3. Pour oil and vinegar over cabbage mixture. Mix well. Cover and refrigerate. Toss gently, just before serving.

Tips

  • This recipe makes a big batch. Serve on the side when feeding a large group. Refrigerate extras for up to 1 week.
  • For variety, add apples or chickpeas.
  • Cabbage can be shredded using a box grater, hand grater, food processor or cut with a knife.
  • Cabbage is very versatile. Add leftover cabbage to soups, stews and stir-fries for extra flavour and a crunchy texture.