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Tangy Red and Green Coleslaw

June 23, 2011 by HealthyFamilies BC

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Tangy Red and Green Coleslaw

Enjoy this colourful coleslaw made using red and green cabbage - a side dish ready that can be ready in just 15 minutes!

Makes: 6 servings


  • 4 cups (1 L) finely shredded green cabbage
  • 2 cups (500 mL) finely shredded red cabbage
  • 2 carrots, shredded
  • ½ cup (125 mL) thinly sliced celery
  • ¼ cup (50 mL) chopped Italian parsley
  • ½ cup (125 ml) cider vinegar
  • 2 tbsp (25 mL) canola oil
  • 2 tsp (10 mL) granulated sugar
  • 1 tsp (5 mL) celery seeds
  • Pinch pepper


  1. In large bowl, toss together green and red cabbage, carrots, celery and parsley.
  2. In small bowl, whisk together vinegar, oil, sugar, celery seeds and pepper. Pour over cabbage mixture and toss to coat.
  3. Storage: Cover and refrigerate for up to 2 days.
  4. Creamy Coleslaw Dressing Version: Whisk together ¼ cup (50 mL) each plain yogurt and light mayonnaise, 2 tbsp (25 mL) cider vinegar, 1 tbsp (15 mL) Dijon mustard, 2 tsp (10 mL) granulated sugar and ½ tsp (2 mL) celery seed.

Nutrition Facts per serving:

Calories: 79 Fat: 5 g Saturated: 0 g Cholesterol: 0 mg Sodium: 39 mg Potassium: 302 mg Carbohydrates: 8 g Fibre: 2 g Protein: 1 g

Reprinted with permission by the Heart and Stroke Foundation.

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Comments (2)


Posted on Wednesday June 29, 2011 a 12:14am

This sounds absolutely delicious. I will have to try this tomorrow


Posted on Thursday June 30, 2011 a 1:36am

I am also going to have to try this recipe but will have to cut it down to at least half as no way could I eat that much in a short period of time. Sounds great though.


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