I’ve recently rediscovered my love for coleslaw. I find that it’s such a good snack to have in the fridge at all times because it’s just so tasty. This recipe is a variation of the recipe my great grandmother, or Nana as we called her, would make. She was an awesome cook, and a pretty stellar lady herself. She never ran out of stories of her days growing up in Northern Ontario, and her many siblings. She would always be drinking her beer, and somehow, despite her small stature she could eat more than all of us. She never failed to order dessert, one of her favourites was the apple crumble.
It was pretty ironic that I stumbled upon her hand written recipe card the other day, a recipe which she had written down for my mom back in 1989. It was only last week that I had been thinking about how delicious her coleslaw was, and finding this recipe was definitely something I welcomed with open arms. It really is one of the best I’ve ever tasted, I find that it has the perfect balance between tangy and sweet. Try out the recipe for yourself and let me know what you think.
Nana’s Coleslaw (makes 6 cups of coleslaw)
Recipe adapted from my Nana’s by Lou
1/2 cup olive oil
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 cup +1 tbsp white wine vinegar
1/4 tsp salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/8 tsp black pepper
1/4 cup water
6 cups of shredded cabbage
1 shredded carrot
In a small saucepan, bring olive oil, sugar, vinegars, salt, spices and water to a boil. Boil for 30 seconds and remove from heat.
This recipe makes about 1 1/2 cups of dressing. Personally, I like my coleslaw to be drenched with dressing, but start by pouring 1 cup of dressing, and adding the other 1/2 cup if you want to. Toss to coat.
Enjoy your coleslaw, I’m going to have a bowl right now.