Montreal slaw from The Way We Cook: Recipes from the New American Kitchen by Sheryl Julian and Julie Riven

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yankee pot roast with caramelized vegetables; Herb-roasted flattened chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on July 20, 2018

    This recipe sold me on this book. Being originally from Montreal and raised on this style of slaw, I was so excited to try this recipe. This one really works and it tastes so much like the slaw you get at the deli next to your smoked meat sandwich or on top of all dressed steamed hot dogs. Tangy and not too sweet. I used 2 pouches of shredded slaw mix for the cabbage and carrots and added a splash more vinegar. This stays in the fridge for a week and we used it to top our hot dogs.

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