The Best Deli Cole Slaw - Make It To Taste


Cole Slaw is an Art - if smoked meat is the music, the cole slaw is the acoustics ...

Cole Slaw cuisine is about creating taste to match your Dunn's Famous Montreal smoked meat.

Our Cole Slaw is about empowering you to create your own true taste.  It's not about eating your vegetables - it's about zest and zip and zing!

Fresh Produce



The ingredients of cole slaw are what is freshest and most invigorating in the garden - or failing that, in the produce section of your grocery!

Traditionally, a cole slaw starts with one head of cabbage - white, green or red. Match the cabbage with other great vegetables - carrots are a staple. Many great slaws build in peppers - red and green and yellow - and celery. Try onions, or spring onions to boost the bite. Try celery seeds to boost the nip. What about radishes? Or parsley? Or kohlrabi? Think zip! And colour! Chop, grate, shred, slice and dice. Mix it all up. Aaah, fresh!

Now for the special ingredients: raisins or sultanas. How about dried cranberries, or apples or dried apples? Two or three handfuls should about do it. That sweet zest!


Now it all starts coming together ...

Sea salt, and black and white and red pepper - dust your mixed vegies to taste. Sugar - it's not about guilt, it's about zest. Try brown sugar for a walk by the warm seas! Then vinegar for the zing. White wine vinegar for sophistication, or cider vinegar for a day at the beach. And a bit of oil for the lightness.

Now for the special ingredients: fresh squeezed lime will elevate your slaw to a deeper experience. And for particular palates, for further finesse - Dunn's secret ingredients - garlic powder and mustard powder - that's over the top!

And every time - fine-tune your slaw to your taste before serving - for seasoning, and sweet-and-sour flavour, adding more spices, sugar, salt and pepper if needed. Chill.  Drain off any excess liquid before serving. 


Stanley's Zesty Cole Slaw


1   cabbage head - very thinly sliced

2 - 3  carrots, very finely grated

1  bunch parsley, finely chopped

3 tbsp   vinegar

4-6 tbsp  sugar, to taste

3/4 - 1 c. mayonnaise, to bind


pepper, black and red

1 tsp. garlic powder

1 tsp. mustard powder


Put the vegetables in a large bowl and mix well. Add the vinegar, sugar, salt and spices and toss together. leave to stand for about 1 hour. Then stir enough mayo into your slaw to lightly bind the ingredients together.

Safta's Zingy Cole Slaw

1 white cabbage  the small ones are younger and sweeter

3-5 carrots (depends on amount of cabbage - sweet spring carrots if available)


shred cabbage and carrots using the same fine blade






add  just enough mayo to the ingredients to make the whole mixture creamy but not mushy - too much mayo is what kills it !!!


celery seed (unground).

sprinkle generously




Danny's Classic Cole Slaw


1   cabbage head (about 3 lbs)

3-4   carrots, coarsely grated

1-2   peppers (try three halves of different colours)

1   onion, finely chopped (or spring onions, single bunch)




1/2 c.   sugar

1 c.   vinegar

1 tsp.   salt

1 tsp.   pepper

3/4 c.   oil


In a large bowl place shredded vegetables. Combine ingredients for marinade in a saucepan and bring to a boil.  Pour hot marinade over coleslaw mixture and toss well. Cover and refrigerate for several hours or overnight.



Cole Slaw In A Cabbage "Bowl"

serve this one at a picnic!

      1 md whole red cabbage               1/4 lb red onion; thinly sliced   
      2 sm carrots; grated                   1 sm green cabbage; shredded    
    1/4 lb Spanish onion; thinly sliced

      2 tb     white wine vinegar                     1/3 c chopped fresh herbs: parsley, chives, chervil and basil       
      1 pn    each dry mustard and salt          1 pn  sugar, or as required, &/or
      6-8 tb. olive oil                                              lemon juice; as required   
      1/2 ts  caraway seeds                                   freshly ground pepper      
           -- (or more to taste)      

To make the cabbage "bowl," use a sharp knife and cut a lid one quarter of the way from the top (not stem) end of the red cabbage. Using a grapefruit knife, cut out most of the interior cabbage from the lid, leaving a shell 1/4" thick.  Set aside.  Remove inner cabbage from "bowl," leaving a sturdy 1/4" shell.  With a sharp knife, trim off stem end so shell sits firmly. Shred cut red cabbage, discarding any tough leaves or pieces.

In a large mixing bowl, toss together carrots, onions and shredded red and green cabbage.

To make the vinaigrette, whisk together vinegar with the mustard and salt. Slowly add oil by drops until smooth and thickened. Add caraway seeds and chopped herbs. Taste and add sugar and/or lemon juice and pepper.

Toss cabbage mixture with vinaigrette.  Cover and chill cole slaw, overnight if desired.  To serve, fill cabbage bowl with slaw, top with lid (and press firmly, securing with foil if transporting to a picnic site.)

Happy picnicking!

(thanks to E-Z Grocer for this recipe)



Cole Slaw Rapture

The zest of the sweet peppers plus the zing of the cider vinegar and the crunch of the cabbage makes the zip of the slaw - now that's chemistry!







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Last updated April 23, 2010 by Becquet Enterprises