Hello there! Today’s adventure is in the kitchen!

We are in the middle of winter here in the northern hemisphere, and it isn’t easy to get all the vegetables you need into your diet. It is also getting difficult to find fresh vegetables in the grocery stores these days.

Today I made “Make-Ahead Coleslaw”. It is a favourite recipe in the summertime as you can make a big batch and have enough for a large group event or several mealtimes. The problem is that it makes a ‘ton’ of coleslaw.

However, this time of year, I cheat by purchasing a package of pre-shredded, mixed cabbage. This particular product also includes carrots in the mix. The bag makes enough for my hubby & me to have enough for a couple of dinners.

It is quite simple. I add the shredded cabbage mix to a big mixing bowl. We like onions, so I also add a finely chopped onion to the bowl. Then I follow the recipe for the dressing but cut all the ingredients in half. (You don’t have to be exact here as it is a dressing; close is good enough, within reason.)

Combine the vinegar, sugar, oil, salt, pepper & celery seeds in a small saucepan & bring to a gentle boil, stirring to dissolve the sugar. Then pour the hot dressing over the vegetables and stir to mix. I leave it on the counter for about an hour and give it a good stir a few times to ensure that all the veggies get coated in the dressing. Then cover & chill.

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Doesn’t that look delicious?

Here is the recipe if you want to try them.

Note: You can use any cabbage you like (i.e. Red, Savoy or Chinese, or even Spinach works here)

I would love it if you let me know if you made it too!

Happy cooking, Connie 🙂