Coleslaw and Cucumber Salad

Coleslaw is a classic sidekick to any barbecued meal. We added a refreshing kick to ours with some cucumber. This salad will definitely hit the spot on any warm day.

Prep Time
10 minutes
Servings
  • 1 small head green cabbage, finely shredded 1 small head green cabbage, finely shredded
  • ½ head red cabbage, finely shredded ½ head red cabbage, finely shredded
  • 4 medium sized carrots, shredded 4 medium sized carrots, shredded
  • 1 cucumber, grated 1 cucumber, grated
  • ½ medium white onion, thinly sliced ½ medium white onion, thinly sliced
  • ½ cup (120 ml) white vinegar ½ cup (120 ml) white vinegar
  • ⅓ cup (70 g) Redpath® Dark Brown Sugar ⅓ cup (70 g) Redpath® Dark Brown Sugar
  • ¼ cup (60 ml) olive oil ¼ cup (60 ml) olive oil
  • ½ tsp (3 g) salt ½ tsp (3 g) salt
  • 1 tbsp (15 ml) dijon mustard 1 tbsp (15 ml) dijon mustard
  • ½ tsp (2 g) dried dill ½ tsp (2 g) dried dill

Instructions

Step 1

In a large bowl toss the green cabbage, red cabbage, carrots, cucumber, and white onion until mixed. Set aside.

Step 2

Combine all remaining ingredients in a small bowl and whisk to mix.

Step 3

Pour dressing on top of salad mixture and toss. Serve immediately.

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Chef's Tip

*Try using a spicy lettuce like arugula or radicchio in place of the red cabbage to give the salad some kick.

*This salad will keep for 3 days if kept covered in the fridge.