Salad: Canada – Prince Edward Island, Atlantic Canada – Acadian Coleslaw

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 1 medium head green cabbage, about 2 lb (900 g), shredded
- 3 medium carrots, about 8 oz (225 g), peeled and grated
- 4 green onions, about 1 oz (30 g), thinly sliced (white and green parts)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 small tart apple (optional), about 6 oz (170 g), peeled and julienned
- 1/3 cup (80 ml) apple cider vinegar
- 1/3 cup (80 ml) vegetable oil
- 3 tbsp (45 g) granulated sugar
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) celery seed
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

Short Description:
A crisp, vinegar-forward coleslaw typical of Acadian communities on Prince Edward Island, featuring shredded cabbage and carrots dressed in a tangy, non-mayonnaise vinaigrette.

Regional Notes:
This Acadian Coleslaw uses a vinegar-based dressing rather than mayonnaise, reflecting Acadian and Atlantic Canadian preferences for brighter, lighter slaws. It highlights local produce—primarily cabbage and carrots common on Prince Edward Island—rather than richer, cream-based variations found elsewhere.

1. In a large bowl combine the shredded cabbage, grated carrots, sliced green onions, chopped parsley, and julienned apple if using.
2. In a separate bowl or measuring cup whisk together the apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until the sugar begins to dissolve.
3. While whisking, slowly stream in the vegetable oil to emulsify the dressing, or shake all dressing ingredients in a sealed jar until well combined.
4. Pour the dressing over the vegetables and toss thoroughly to coat. Taste and adjust sugar, salt, or vinegar to balance tang and sweetness.
5. Let the slaw sit at room temperature 20–30 minutes to mellow and soften slightly, or cover and refrigerate at least 1 hour (or up to overnight) to allow flavors to meld.
6. Before serving, toss again and adjust seasoning if needed. Serve chilled or at cool room temperature. Store refrigerated in an airtight container for up to 3–4 days.