classic vinegar-based coleslaw & beginning again

January is my favourite month, when the light is plainest, least colored. And I like the feeling of beginnings. —Anne Truitt

classic coleslaw | conifères & feuillus

classic coleslaw | conifères & feuillusclassic coleslaw | conifères & feuillus

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
  1. 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.

18 thoughts on “classic vinegar-based coleslaw & beginning again

  1. 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

    1. 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!

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