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Rainbow coleslaw salad

Rainbow coleslaw saladMakes 6 servings (1.25 L/5 cups)

Plain coleslaw can be boring, so jazz up your repertoire with this variation with plenty of additional vegetables. With a vinegar-base dressing, the crunch of the vegetables come shining through, refreshing the palate.

Preparation time: 20 minutes

Ingredients

  • Half, small cabbage, about 500 g/1 lb
  • 2 carrots, shredded
  • 2 stalks celery, finely diced
  • Half red bell pepper, thinly sliced
  • 45 mL (3 tbsp) chopped fresh parsley
  • 45 mL (3 tbsp) cider vinegar
  • 15 mL (1 tbsp) canola oil
  • 10 mL (2 tsp) packed brown sugar
  • 1 small clove garlic, minced
  • 2 mL (1/2 tsp) dry mustard
  • 2 mL (1/2 tsp) celery seed
  • Pinch freshly ground black pepper

Directions

  1. Cut cabbage into pieces that will fit into your food processor tube. While motor is running put cabbage pieces into food processor; chop cabbage to make about 1 L (4 cups). Scrape into large bowl. Add carrots, celery, red pepper and parsley.
  2. In small bowl, whisk together vinegar, oil, sugar, garlic, mustard, celery seed and pepper. Pour over cabbage mixture and toss to coat.

Storage: cover and refrigerate for up to 2 days.

Creamy variation: Stir in 60 mL (1/4 cup) light mayonnaise into the dressing and stir into slaw.

Nutrition information per serving (175 mL / 3/4cup)

  • Calories: 65
  • Protein: 2 g
  • Total Fat: 3 g
    • Saturated Fat: 0 g
    • Cholesterol: 0 mg
  • Carbohydrate: 10 g
    • Fibre: 2 g
    • Sugar: 6 g
  • Sodium: 45 mg
  • Potassium: 313 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

Posted: August 2011.

The Heart and Stroke Foundation thanks CanolaInfo for its generous support of our recipes online. Acceptance of this support does not constitute an endorsement by the Foundation of CanolaInfo or its individual products.