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.
conifères & feuillus 
Wow, looks delish!
And hey, you might like this one for a laugh –
Hilarious! Thanks for the laugh! And thank you!
Thanks for the read, A! 🤗
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!
Definitely a WINNER recipe…love the dark photography 👍
Thank you so much!
mmm. . . I love coleslaw with a vinegar-based dressing.
We do as well!
Delicious!!💕
Thank you so much dear Bernice. 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
Mmmmmm so good. And such beautiful photos, as always!
Thank you darling! xx
Looks so beautiful! Love the combo of cabbage & carrot for the beautiful color & delicious flavor.
Thank you so much dear. xx