Coleslaw

This coleslaw will keep for one week in the refrigerator. After one day, it will become softer and more mellow tasting. For variety, add raisins, apples or chickpeas.

 Basic Shelf + Cabbage 

Serving = 10 (each serving is 1 cup/250 mL)  

1 small cabbage shredded 

2 cup carrots grated

​1 cup large onion  finely chopped 

1/4 vegetable oil 

1/4 vinegar 

salt and pepper 

1. Combine cabbage, carrots and onion in a large bowl. Set aside. 

2. Mix oil and vinegar in a small bowl. Add salt and pepper to taste.

3. Pour oil and vinegar over cabbage mixture. Mix well.

 4. Cover and refrigerate.

5. Just before serving, stir gently. 

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