Wilted summer slaw

Colourful salad a great way to enjoy cabbage!

I don’t remember liking cabbage very much as a kid, but now it has become a vegetable I reach for often, due to its versatility, great flavour and awesome nutritional properties. I love both the crispy, crunchy texture of raw cabbage as well as the softer, gentler flavour when it’s slow-simmered; this dish is a compromise between the two. Unlike traditional slaws where the dressing is added to the shredded vegetables, this one is made in reverse. You make the vinaigrette first, in a frying pan, then add the vegetables for a very quick sauté – just enough to wilt and soften them just a bit, without eliminating their delicious crunch.


  • 1/2 teaspoon (2.5 mL) crushed coriander seeds
  • 1/4 teaspoon (1.25 mL) chili flakes (or to taste)
  • 2 tablespoons (30 mL) olive oil
  • 1 clove garlic, minced
  • 2 – 3 tablespoons (30 – 45 mL) cider vinegar
  • 2 cups (500 mL) shredded cabbage
  • 1/2 cup (125 mL) red pepper, in thin strips
  • 3/4 cup (185 mL) shredded carrots
  • salt and pepper, to taste
  • handful fresh parsley or cilantro leaves, chopped


  • In a large frying pan, toast the coriander and chili flakes over medium heat for about 2 – 3 minutes, stirring often, until they become fragrant.
  • Add the olive oil and garlic to the pan and cook, stirring, for 3 minutes, until garlic is softened.
  • Add 2 tablespoons (30 mL) of cider vinegar and stir. Taste the dressing and if you like it tangier, add one more tablespoon (15 mL) of vinegar.
  • Add the cabbage, pepper and carrots and stir well to coat with the oil and spice mixture. Cook, stirring often, for 2 – 3 minutes until cabbage is beginning to wilt.
  • Remove from heat; season with salt and pepper; taste and adjust if needed.
  • Spoon the slaw into a serving dish and garnish with parsley or cilantro.

Serves 2 – 3.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

3 thoughts

    1. Hi Nancy, I haven’t tried canning or freezing. I would suggest refrigerator canning might work well but the product would only be good for probably a week. Freezing will change the texture (ie make the salad more limp) but the flavour would still be great! Please let me know if you try either method!

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