Prep time
12 min
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.
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
- In a large bowl, combine cabbage, carrots and onion and set aside.
- In a small bowl, mix oil and vinegar. Add pepper to taste.
- 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.
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