Salad: Canada – Northwest Territories – Caribou and Cranberry Slaw

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Additional 15 min

Total 2 hrs 10 min

Ingredients

- 1 lb (450 g) cooked shredded caribou (approx. 1.25 lb / 560 g raw boneless before cooking)
- 4 cups (360 g) shredded green cabbage (about 1 small head)
- 3/4 cup (90 g) dried cranberries (preferably wild or tart)
- 3 green onions (scallions), thinly sliced
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (30 g) toasted pumpkin seeds (pepitas)
- 1 small shallot, minced (about 2 tbsp / 20 g)
- 3 tbsp (45 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) maple syrup
- 1/2 cup (120 ml) canola oil (or neutral oil)
- 1/2 tsp (2.5 ml) kosher salt, plus more to taste
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 1/8 tsp (0.5 g) ground juniper berries (optional; enhances game flavor)
- 1 clove garlic, smashed (for cooking caribou, optional)
- 1/2 cup (120 ml) beef, venison, or vegetable stock (only if cooking raw caribou)

Instructions

Short Description:
A crisp cabbage slaw tossed with shredded caribou and dried cranberries, finished with a tangy apple-cider vinaigrette that balances the tart berries with the rich lean game meat. Bright herbs and toasted pepitas add texture and freshness.

Regional Notes:
This Northern Canada version highlights caribou (a traditional Indigenous and local protein) paired with tart dried cranberries—common preserved fruit in the North—and a simple vinaigrette rather than a creamy dressing to let the game flavor shine. The use of toasted pepitas and a touch of maple in the dressing reflects regional pantry staples.

1. If you already have cooked caribou: skip to step 3. If starting with raw boneless caribou roast or stew meat (approx. 1.25 lb / 560 g), pat dry and season lightly with salt and pepper.
2. To cook raw caribou: heat 1 tbsp (15 ml) oil in a heavy skillet over medium-high heat. Sear the meat on all sides until browned, 3–4 minutes per side. Transfer to a small pot, add 1/2 cup (120 ml) stock, smashed garlic clove, and a bay leaf if available. Cover and simmer gently until tender, about 60–90 minutes depending on cut. Remove, let cool slightly, and shred with two forks. Measure out 1 lb (450 g) cooked shredded caribou for the recipe.
3. Toast pepitas: in a dry skillet over medium heat, toast pumpkin seeds, stirring, until fragrant and lightly browned, 3–4 minutes. Set aside to cool.
4. Prepare cabbage and mix-ins: in a large bowl, combine shredded cabbage, dried cranberries, sliced green onions, and chopped parsley.
5. Make the vinaigrette: in a small bowl or jar, whisk together minced shallot, apple cider vinegar, lemon juice, Dijon mustard, maple syrup, salt, pepper, and ground juniper berries (if using). Slowly whisk in canola oil until emulsified. Taste and adjust salt, acidity, or sweetness to preference.
6. Combine slaw: add the shredded caribou to the cabbage mixture, pour the vinaigrette over, and toss thoroughly to coat all ingredients.
7. Finish and rest: fold in toasted pepitas. Let the slaw sit 10–15 minutes at room temperature to allow flavors to meld (it can be served immediately if preferred).
8. Serve: portion into 4 bowls as a salad course or chilled slightly and served as a side to bannock or roasted root vegetables. Adjust seasoning with additional salt and pepper if needed.