Skip to main content

Duncan’s Cove Coleslaw

Print

Fresh cilantro gives this winter salad a summer touch.

Recipe courtesy of Dominique Gusset

Ingredients:

For the salad:
  • 8 cups (2 L) shredded cabbage, green and red
  • 4 carrots, peeled, coarsely grated
  • 1 red onion, sliced
For the dressing:
  • 2 cloves garlic, minced
  • 2 tsp (10 ml) fresh ginger, grated
  • 1–2 Serrano or jalapeño peppers, minced, or 1/2 tsp (2 ml) sambal oelek
  • 2 Tbsp (30 ml) Dijon mustard
  • 3 Tbsp (45 ml) cider vinegar
  • 3 Tbsp (45 ml) lemon juice
  • 1 Tbsp (15 ml) maple syrup
  • 2/3 cup (150 ml) olive oil
  • 1 tsp (5 ml) sea salt
  • 1/4 cup (60 ml) fresh cilantro, chopped, for garnish

Directions:

1. Combine vegetables. 2. Whisk dressing ingredients. 3. Toss dressing with salad, chill at least 2 hours before serving (will keep several days refrigerated). 4. Sprinkle with cilantro and serve.

More Recipes

Do NOT follow this link or you will be banned from the site!