Monday, May 27th, 2013

Good, colourful coleslaw for good friends + bonus hosting tip

Filed under: random — alison @ 15:17

Supper last night included this broccoli-spiked coleslaw that I made for the first time.


Cabbage and Broccoli Coleslaw

Start with the DRESSING
1/4 c/ 50 mL apple cider vinegar
2 T/ 30 mL vegetable oil (not olive oil because it hardens when it cools in the fridge)
1/4 t/ 1 mL celery seed
1/4 t 1 mL black pepper

Mix all the ingredients in the serving bowl. Place in the freezer while you’re preparing the coleslaw.

1 lb/ 500g green and red cabbage, grated
1/4 lb/ 125g broccoli — crown cut in tiny florets; stem peeled and chopped small
1/4 c/ 100 mL sugar
1 t/ 5 mL salt

Place the cabbage, broccoli, sugar and salt in a large, microwave-safe bowl. (The combination of sugar, salt and heat will make the cabbage express liquid.) Cover with a plate and cook on high in the microwave for 1 minute. Stir well, cover with the plate and cook for another 30–60 seconds until the cabbage has become a little wilted and reduced in volume by about a third. Transfer to a salad spinner and spin. You’ll end up spinning out more liquid than you thought possible. Keep going until you’ve gotten out all the water you’re going to.

Turn out into the cold serving bowl and toss with the dressing to chill the coleslaw quickly and stop any more cooking. Add vinegar to taste. (Other classic coleslaw additions: raisins, walnuts, toasted sunflower seeds.)

Chill for 15 minutes or until ready to serve. Keeps well for several days without getting soggy or soft.

Bonus hosting tip

If you are overcome with wine before the evening is done, serve everyone a finger of good whiskey, make your excuses and go to bed. Your lovely and delightful guests will help your partner do the dishes and clean up the kitchen.


  1. Yumm! I will try this out sometime soon!

    Comment by Michel — Tuesday, May 28th, 2013 @ 03:17

  2. Or just go to a movie! ;-)

    Comment by Blork — Tuesday, May 28th, 2013 @ 22:29

  3. BTW, I’m so going to try that recipe! Thanks for posting!

    Comment by Blork — Tuesday, May 28th, 2013 @ 22:31

  4. @Blork


    Comment by mare — Wednesday, May 29th, 2013 @ 11:21

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