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.
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.
