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Coleslaw and Cucumber Salad

    Categories:

  • Savoury Dishes & Salads
  • Soups & Sides
  • Side Dishes
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  • Dark Brown Sugar

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

Redpath® Dark Brown Sugar

With a deeper caramel taste, it adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

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.

IMG_0515

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.

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