This coleslaw will keep for one week in the refrigerator. After one day, it will become softer and more mellow tasting.
Prep time 12 min | Cook time 0 min | Servings 10
Ingredients
- 1 small green or red cabbage, shredded
- 500 mL (2 cups) carrots, grated
- 1 large onion, finely chopped
- 60 mL (¼ cup) vegetable oil
- 60 mL (¼ cup) vinegar
- Pepper to taste
Directions
- Combine cabbage, carrots and onion in a large bowl. Set aside.
- Mix oil and vinegar in a small bowl. Add pepper to taste.
- Pour oil and vinegar over cabbage mixture. Mix well. Cover and refrigerate. Toss gently, just before serving.
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