Colourful Coleslaw

You’ll Need

• 1 head red cabbage
• 3 carrots, peeled and grated
• 3 Granny Smith apples, cored and grated
• ½ to a 1 cup creamy coleslaw salad dressing (see recipe below)

Prep and Cook

1. Remove the outer leafs and ends of the cabbage, and chop the remaining leaves into fine strands.
2. Add the grated carrot and apple, mix well.
3. Add the coleslaw dressing, ½ cup at a time, until you reach desired creaminess.
4. Season with salt and pepper and refrigerate for at least eight hours prior to serving.

Creamy Coleslaw Dressing

You’ll Need

• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 1 Tbsp each Dijon mustard and cider vinegar
• 1 Tbsp granulated sugar
• ½ tsp (2 mL) each salt, pepper, dry mustard powder

Prep and Cook

1. In small bowl, stir together mayonnaise, sour cream, mustard, vinegar, sugar, salt, pepper and mustard powder; pour over cabbage mixture and toss to coat.

Good to Know: Coleslaw can be made up to two days in advance. You can also purchase coleslaw dressing ready-made from the store.