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F O O D / R E C I P E S

Here’s a question: am i about to treat you to a ‘new-to-me’ recipe for a good old slaw? Oh yoooou betcha!

If you don’t love marinated cabbage dressed up with flavours that will make your taste buds sing, then it may be your cue to leave (but do stay anyway because you’re nice and I like you).

Now, where do i start with this one? Yes it is another slaw recipe in the middle of Autumn, but stay with me on this one because this slaw is very different to this one and this one.
Carnival Slaw is the perfect combination of sweet/sour/crunchy and because it is not at all spicy i think it’s pretty much perfect with any dish that feels the need for a good old helping of slaw.

It is perfect as a side to grilled meats, it’s perfect for veggie burgers, it’s perfect for your kiddos and it is perfectly perfect for standing alone in the kitchen, in the dark, with the fridge door open scoffing crazy amounts straight out of the bowl. Ahem, moving on….

I first saw the recipe on Shutterbean ages & ages ago but me being me, i didn’t bookmark it. So, when i came to look it up again i could not find it for love nor money. I simply could not remember the name of it, but what i could remember was that Tracy described it as ‘the slaw all the parents went apeshit for’ – so I googled ‘Shutterbean Apeshit Slaw’ – et viola I FOUND IT! Yay! I know I can’t call this apeshit slaw forever, even though I really want to…..

You really should make it, because we all really did go apeshit for it…

Carnival Slaw (Serves 10)


  • 3 cups of shredded red cabbage
  • 4 cups of shredded white cabbage
  • 1 cup of peeled & grated carrot
  • 1 red onion, peeled & sliced into fine rings
  • 1/2 cup sugar
  • 1 1/2 tsp salt
  • 2 1/2 tsp celery seed (more if you like)
  • 1 1/2 tsp mustard powder
  • 1 1/4 tsp pepper
  • 1/2 cup cider vinegar
  • 1/2 cup vegetable oil


  1. Put your sugar, salt, celery seed, mustard powder in a saucepan.
  2. Add your cider vinegar & bring to the boil.
  3. Stir in your oil & blend – set aside to cool.
  4. Mix together your shredded cabbage, carrot & onion in a large bowl.
  5. When your dressing has cooled, pour over your cabbage mixture & combine.
  6. refrigerate for 2 hours minimum, tossing occasionally – especially just before serving.
  7. ENJOY like we did with veggie ‘chicken’ burgers or y’know hanging out in the fridge with a spoon…

Hands up for apeshit slaw (oh, just this once…)


1 Comment

  1. Pingback: TOAST: 4/52 | TANGERINE CANTEEN

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