Let this cabbage coleslaw marinate overnight so that all the flavours can properly mingle together. It’s great as a side dish or as a topping on our Crispy Baked Fish Sandwiches.

Yield: Serves 10.



  • 1 cup apple cider vinegar
  • 2/3 cup granulated sugar
  • 1/4 cup canola oil
  • 1 tbsp whole grain mustard
  • 2 tsp mustard seed
  • 2 tsp celery seed
  • 1 tsp salt
  • 10 cups thinly sliced green cabbage
  • 1 cup diced green bell pepper
  • 1 cup diced red onion
  • 1 jar (2 oz/57 mL) sliced pimientos, drained and finely chopped


  1. To prepare dressing, whisk together vinegar, sugar, oil, mustard, mustard seed, celery seed and salt until blended.
  2. Combine cabbage, green pepper, red onion and pimientos in a bowl.
  3. Add dressing and toss to coat. Cover and refrigerate for at least 8 hours or up to 24 hours.
  4. Toss before serving.
Nutritional analysis per serving:

134 calories, 6 g fat, 1.6 g protein, 19.2 g carbohydrate, 2.5 g fibre, 274 mg sodium