January is my favourite month, when the light is plainest, least colored. And I like the feeling of beginnings. —Anne Truitt
Two winter bare-bones, cabbage and carrots, a bit of seasoning and a whole lot of shredding produce this healthy, flavourful salad that pickles into a supply of ready-to-serve slaw for the rest of the week. This simple coleslaw is staple in our home come the winter months when salad greens are hard to come by.
Classic Vinegar-Based Coleslaw
(yields a week’s supply for a family of 5, proportionately reduce quantities for less)
- 1700 g cabbage (1 medium head), finely shredded (core and tough stems removed)
- 175 g carrots, peeled and finely shredded
- 1 tbsp raw sugar
- 1 tbsp salt
- 100 g (about 1/2 cup) olive oil
- 100 g (about 1/2 cup) vinegar
- Toss all ingredients to combine well. Let sit an hour before serving. Store in the fridge for up to 1 week, it will pickle into a slaw with time.
Looks so beautiful! Love the combo of cabbage & carrot for the beautiful color & delicious flavor.
Thank you so much dear. xx
Mmmmmm so good. And such beautiful photos, as always!
Thank you darling! xx
Hi Annika – this is such a good way to keep cabbage on hand for a week – would pair so well with so many dishes too 😊 happy new year
Thank you so much Laura. Hope your new year is going swell. xx
Delicious!!💕
Thank you so much dear Bernice. xx
mmm. . . I love coleslaw with a vinegar-based dressing.
We do as well!
Definitely a WINNER recipe…love the dark photography 👍
Thank you so much!
I tell you, the pictures of your slaw have my mouth watering. I like slaws that don’t contain mayonnaise.
You’re probably hard at work today on your book. Onward!
haha… i didn’t think of slaw as mouth-watering food so thank you for such high praise! not hard at work at all… just goofing around a bit! cheers!
Wow, looks delish!
And hey, you might like this one for a laugh –
https://randomrantsruminationsramblings.wordpress.com/2019/01/31/superfood-saga/
Hilarious! Thanks for the laugh! And thank you!
Thanks for the read, A! 🤗