It doesn’t have to just be a salad, though it IS a great one:  crunchy, mild and delicious!  Coleslaw shreds are a great time-saver in the kitchen and can add great personality and nutrition to your meal.  Here are a few ways to dress it up, disguise it, and transform it into something new and exciting!

Coleslaw 4 ways:

1.  You can’t go wrong with a TRADITIONAL CREAMY COLESLAW!  If you have a bottle of coleslaw dressing in your fridge- great!  If not,  here’s a simple and delicious version made with ingredients that you probably have on hand in your pantry:  In a large bowl, whisk together 1/3 cup mayo, 1/4 tsp salt, 1 - 1/2 Tbsp white vinegar, 1/2 tsp mustard, 2 Tbsp sugar and 1/4 tsp pepper.  Add 1 package of coleslaw shreds and mix well.  Let sit in the fridge for at least 30 mins before serving.  Hint # 1... It’s even better the next day!  Hint # 2... Try using leftover coleslaw as a topping on burgers or pulled pork sandwiches!

2.  If you’re looking for an amazingly mild and sweeter version of traditional creamy coleslaw, try making APPLESLAW!  Follow above recipe, but add 1 large apple, any type, grated, sliced, julienned, or chopped.  This version is a real winner with kids and also makes a great topping for a burger or in a grilled cheese!


3.  A Coleslaw with Vinaigrette is a lovely and tangy switch from the usual creamy-style!  You can make your own by whisking  1 Tbsp vinegar (any type), 2 Tbsp vegetable or olive oil, 1 tsp water,  1/4 tsp each salt and pepper, 1/2 tsp sugar, a few pinches of garlic powder and a pinch or two of any of your favourite fresh or dried herbs, if desired.  Add 1 bagcoleslaw mix and toss, let  rest in fridge for at least 30 minutes.  Hint # 1... As the slaw sits it will release a lot of juices so if it seems a bit dry initially, just wait it out!  After awhile, if it’s still a bit dry for your tastes, you can definitely add more oil and vinegar if you like.  Hint # 2... Instead of making a vinaigrette, mix 1 bag of coleslaw shreds with about 1/3 cup of ANY BOTTLED DRESSING IN YOUR FRIDGE OR PANTRY!  Seriously!  Caesar coleslaw, thousand island coleslaw, Greek feta and oregano coleslaw... they’re all incredible!


4.  For something a little special and really delicious, try this ASIAN SLAW.  In a large bowl, whisk together 3 Tbsp unseasoned rice vinegar (or apple cider vinegar/white wine vinegar), 1 tsp sugar, 1 Tbsp peanut butter, 6 Tbsp vegetable oil, 1/4 tsp sesame oil, and 1/4 tsp each, salt and pepper.  Combine with 1 bag coleslaw mix and let sit at least 30 mins in the fridge.  Hint... This is a great accompaniment for grilled meats and is fabulous topped with a drizzle of sriracha and chopped peanuts!

Or, for a one-pan meal, try...

Sausage, Cabbage and Rice Skillet


~1 bag coleslaw shreds

~2 Tbsp olive or vegetable oil

~3/4 lb smoked (fully cooked) sausages, sliced into 1/2 inch rounds - about 3 sausages

~1 small onion, sliced

~1 clove garlic, minced

~1 bouillon cube (any flavour) dissolved into 1 - 1/2 cups water

~1/4 tsp pepper

~1 can of diced tomatoes in juices (15 oz)

~1 cup rice


  1. Heat oil in large skillet (that has a lid) on medium-high heat.  Add the sausage slices and cook for a few minutes on each side, until lightly browned, then set aside.
  2. Add the cabbage, onion, garlic, salt, and pepper and cook until the onion begins to soften and brown slightly, about 5 minutes. Add bouillon liquid, cover, and reduce the heat. Simmer for 10 minutes, then add the canned tomatoes in their juices, and the rice, combining well. Bring to a boil, stir again, then cover and simmer on low heat for about 15  minutes (5 minutes if using instant rice)/until rice is cooked, adding a touch more water if necessary.  Stir in the reserved sausage slices, mixing well, then re-cover and remove from the heat. Let stand 5 minutes, until most of the remaining liquid is absorbed and the rice is tender. Serve warm.  AMAZING with hot sauce!

Serves 1Ramen Noodle


Thai egg and vegetable style

1 packet any flavour ramen noodle soup mix 

1/4 cup canned mushroom pieces, drained OR 1-2 fresh mushrooms, cleaned well and sliced thinly OR 1/4 cup frozen mushrooms

1/4 cup canned sliced carrots, drained OR 1/2 fresh carrot, peeled and sliced into very thin rounds OR 1/4 cup other favourite canned veggies, drained

1/4 cup fresh baby spinach leaves (optional)

1/2 tsp each, soy sauce, peanut butter and hot sauce

1 egg, lightly beaten

Creamy egg & cheese style

1 packet any flavour ramen noodle soup mix

2 slices process cheddar cheese (seriously!)

1 egg, lightly beaten



Thai egg and vegetable style

~Measure water required for package directions into small saucepan and heat to boiling

~Add flavour packet, soy sauce, peanut butter and hot sauce and mix until fully combined.

~Add drained canned/ sliced, fresh veggies.  Return to boil and add noodles

~Return to boil and then gently pour in beaten egg in a long swirly ribbon

~Remove pot from heat, cover and let sit 3 minutes before serving

Creamy egg & cheese style

~Measure water required for package directions into small saucepan and heat to boiling

~Add flavour packet and noodles

~Return to boil and then gently pour in beaten egg in a long swirly ribbon

~Remove pot from heat, cover and let sit 3 minutes 

Ham and Corn ChowderServes 4 to 6


3 base options here depending on what’s hanging out in your pantry!


2 cans condensed cream of chicken/cream of potato/cheddar cheese soup OR...

1 cube chicken or vegetable boullion OR...

2 cups prepared chicken stock (from a can or tetra)

2 Tbs butter/margarine

1 large potato, peeled and chopped roughly

1 small onion, peeled and chopped roughly (optional)

1 clove garlic, minced (optional)

1 -2 cans flakes of ham (diced deli ham/flakes of turkey/chicken are fine, too), drained

1-2 cans creamed corn 

1 cup milk

Salt, pepper and shredded cheese to taste (optional)


~If using onions and garlic, sweat in butter in medium saucepan over medium-low heat until soft but not browned, stirring often, about 5 minutes.  Add chopped potato 

~If not using onions and garlic, begin here (if using, continue here from above):  In saucepan, over medium low heat, combine base ingredient chosen (PLUS 2 CUPS water if using condensed soup or boullion cube.  If using prepared stock that does not require added water, do not add extra water) 

~Add milk & creamed corn and bring to a simmer, stirring occasionally to prevent scorching on bottom of pot.  Simmer until potatoes are tender, about 10 mins.  Now, roughly mash with a potato masher.  If texture of soup is too thick for your personal taste, at this point you can check for flavour and add a bit more stock/water/milk

~Add flakes of ham at the end of cooking (to avoid breaking it up too much while mashing), bring back to simmer and check for seasoning.  Add salt and pepper if needed, and when serving, top with some shredded cheese/chopped green onions, etc. if desired 

Serves 4 - 6

*This lasagne has no rules!  Use ground or chopped meat, or eggs, or bacon or none or all!  Lots of cheese or just a little or leave it out, and any canned sauce you have on hand works perfectly.  No chopping veggies needed; and any shaped pasta will do! 

Stovetop Skillet Lasagna


1 lb chopped or crumbled ground pork, beef, chicken, turkey, bacon or sausage, or 4-6 large eggs 

1 Tbs olive/other vegetable oil

12 oz dried pasta (broken lasagne noodles or any other shape)

1/2 can diced/ground tomatoes with liquid

2 cans (14-16 oz each) pasta sauce

1/2 cup water (plus extra, if needed)

1 cup grated cheese such as mozzarella or cheddar (if unavailable, leave it out!)

*sprinkle of herbs, pepper, Parmesan, hot pepper flakes is great but not necessary!



~if using ground or chopped meat, season with salt and pepper, if desired and brown lightly in oil in a large, deep skillet (one that has a tight-fitting lid for later) over medium low heat until cooked through, crumbling as it cooks.  *if using bacon, remove crisp, crumbled bacon at this point and set aside until end.  ** if using eggs, begin at second step

~add tomato sauce, diced tomatoes and water to skillet, combine well and bring to simmer.  ** if using eggs, crack in carefully, at this point, spacing a bit apart from each other, then proceed to next step

~add broken lasagne noodles/dried pasta of choice to skillet, carefully, and press noodles down gently with back of spoon to fully immerse under sauce

~cover and simmer on medium-low heat for about 10-15 mins, then check doneness of noodles with a knife.  If pasta is not fully cooked yet, add 1/4 cup more water, cover and cook another 3-5 mins

~When cooked fully, remove from heat, sprinkle with grated cheese, cover and let melt about 3-5 mins then serve!


Cheesy topped casseroleServes 6 - 8


~1 can baked beans in sauce

~1 can drained flakes of ham/turkey/chicken

~1 can condensed tomato soup

~3 cups cooked rice

~1 can corn, drained

~1/2 onion, chopped

~1 clove garlic, minced

~2 Tbsps oil, butter or margarine, divided

~1 cup shredded cheese (cheddar preferred, but any type will do - ***OR, omit cheese and sprinkle 1 cup crushed whole grain or regular tortilla or corn chips on top of casserole after uncovering for last 5 minutes of baking)

~1 tsp chopped fresh herbs, if desired (cilantro, basil or parsley are great)



~ Preheat oven to 375 degrees

~ Grease a 9 x 13 “ casserole dish with 1 tsp oil/margarine. 

~ Sauté onion and garlic in remainder of oil/margarine in medium saucepan over medium-low heat until soft but not browned.

~ once softened, mix in condensed tomato soup until well incorporated, then gently mix in drained corn, ham & baked beans and stir frequently until hot.  Remove from heat.

~ Layer cooked rice in bottom of casserole.    

~ Evenly spoon all of hot bean mixture over corn layer and then top with all of the shredded cheese.

~ Cover with foil (do not let cheese touch foil!) and bake in middle of oven for about 30 mins or until very centre of casserole is melty and hot throughout.  Bake additional 5 mins uncovered, to brown cheese a bit.  Garnish with fresh herbs, if desired