Ingredients
- 600 g finely shredded green cabbage
- 150 g shredded carrot
- 60 g thinly sliced red onion
- 120 g mayonnaise
- 60 ml apple cider vinegar
- 30 ml maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp celery seed
- 3/4 tsp salt
- 1/4 tsp black pepper
Method
- Whisk mayonnaise, vinegar, maple syrup, mustard, celery seed, salt, and pepper.
- Combine cabbage, carrot, and onion in a large bowl.
- Toss the vegetables with the dressing until evenly coated.
- Chill 10 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 25 g granulated sugar
Conversion used: Replace 25 g sugar with 30 ml maple syrup; reduce the vinegar by 10 ml to keep the dressing balanced. No oven adjustment is needed.
Why Quebec maple syrup: Maple softens the vinegar's sharpness and gives this classic picnic slaw a clean woodsy finish. The dressing uses a familiar Québec sweetener in place of refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →