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Canadian Coleslaw Recipes
1. Remove the hard core from the cabbage with a small knife and shred finely. 2. Slice the onion finely and coarsely grate the carrot. 3. Place the raw vegetables in a large bowl and mix together. 4. Cut the celeriac into thin strips and simmer in boiling
MAKING 1 Take a large bowl and place layers of cabbage green pepper and onion alternately in it. 2 Add 1 2 cup sugar to this. 3 Take a small saucepan and combine rest of the ingredients and bring to a boil. 4 Pour this mixture over the layered ingredients. 5
Coleslaw with Tomatoes
Roughly chop the cheese using the double bladed chopping knife. Transfer the cheese to a large mixing bowl. Chop the blanched almonds finely using the double bladed chopping knife and add to the cheese. Peel the cucumber chop roughly in the same way and add to
Sage Derby Coleslaw
MAKING 1 In a large mixing bowl mix together cabbage apple green onions chives sour cream blue cheese mayonnaise vinegar lemon juice and dill. 2 Add required paprika salt and pepper to taste. SERVING 3 Chill covered with lid for several hours before serving.
MAKING 1. In a bowl mix cabbage carrot apple and green pepper 2. In a smaller bowl blen together evapourated skim milk salt and pepper add vinegar to it and pour over the vegetables tossing around gently 3. Cover and chill till ready to serve SERVING 4. Serve
Cut carrots into 2 x 1 8 inch 5 cm x 3 mm strips to make about 2 cups 500 mL . In saucepan of boiling water cook carrots and cauliflower for 2 to 3 minutes or until tender crisp. Drain and cool under cold water drain again and pat dry. In large bowl combine
Toss cabbage with salt and drain. Mix together vinegar sugar water celery and mustard seed in a heavy bottomed saucepan. Bring to the boil and boil for 1 minute. Cool. Pour over drained shredded cabbage in a large mixing bowl. Package in freezer containers as
Emma Rogers Frozen Coleslaw
Combine first 5 ingredients in a large bowl toss well and set aside. Combine sugar and next 8 ingredients in a saucepan. Bring to a boil stirring frequently until sugar completely dissolves. Pour dressing over cabbage mixture and toss gently until all
Combine first 4 ingredients in a large bowl. Combine vinegar and next 5 ingredients in a jar cover tightly and shake vigorously. Add to cabbage mixture tossing gently to coat. Cover cabbage mixture and chill up to 3 hours stirring occasionally.
Poppy Seed Coleslaw
Combine the yogurt mayonnaise cilantro vinegar sugar salt and pepper in a large bowl. Add the coleslaw onion and jalapeno pepper and toss well.
Cilantro Spiked Coleslaw
In large bowl combine cabbage carrots grapes and peanuts. Stir together mayonnaise or salad dressing sour cream honey celery seed and salt. Pour over cabbage mixture toss to mix. Cover and chill till serving time.
In a large bowl combine the first six ingredients. In a small bowl combine the salad dressing lime juice and cumin. Pour over the coleslaw and toss to coat. Refrigerate until serving
Drain pineapple reserving 1 tablespoon juice. In a bowl combine pineapple cabbage oranges and carrot mix well. Combine onion oil vinegar sugar salt pepper and reserved pineapple juice stir into cabbage mixture. Cover and refrigerate until ready to serve.
Combine first 6 ingredients in a large bowl. Combine pineapple juice and next 8 ingredients in a bowl stirring well. Pour over vegetable mixture toss gently. Cover and chill at least 4 hours.
Combine onion and sugar in medium bowl. Let stand for 30 minutes. Add all remaining ingredients except cabbage and blend well. Cover and refrigerate. Just before serving add cabbage and toss.
Combine first 5 ingredients in a medium bowl stir well. Add green cabbage and remaining ingredients toss mixture gently to coat. Cover and chill 20 minutes.
Combine all ingredients except tuna and mix thoroughly. Separate tuna chunks and fold in lightly but well. Makes 6 servings.
Tuna Coleslaw with Grapes
Mix flaked tuna with the celery horseradish sauce salad cream or mayonnaise and a sprinkling of salt and pepper. Pile on a bed of finely shredded cabbage mixed with the grated carrot. Garnish with sliced egg and tomato wedges.
Day before 1. Wrap minced onion refrigerate. 2. In small bowl combine mayonnaise mustard salt pepper and pickle juice refrigerate. 3. Place cabbage in large bowl refrigerate.
In a salad bowl combine shredded cabbage corn onion green pepper and pimiento. Chill thoroughly. Just before serving add salt and mayonnaise or salad dressing toss lightly.
Combine the vegetables. Pour the pineapple juice and vinegar over the mixture and marinate for 2 hours in refrigerator. Drain off the juice and serve the slaw well chilled.
1. Grate the cabbage and carrot and finely slice and chop the onion with a sharp knife. 2. Season with sea salt and black pepper and mix in the mayonnaise.
GETTING READY 1 Boil the water. MAKING 2 Pour the boiling water over the cabbage. 3 Add the to the cabbage and mix well to make the cabbage soft. 4 Mix in carrot green pepper lemon juice dill and mayonnaise. 5 Mix the combination well. FINALIZING 6 Refrigerate
Combine Mayonnaise sour cream lemon juice sugar vinegar celery seed mustard salt and pepper. Chill well. Put shredded cabbage into large serving bowl pour mayonnaise mixture over and toss lightly. Garnish with green pepper rings sprinkle with diced pimento.
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