Recipe - St.-Hubert Vinegar Coleslaw

Growing up on the East Coast of Canada, one of my favourite restaurants to eat at was St-Hubert. It's one of the two large 'chicken chains' in Canada and is now almost exclusively located in Quebec. The reason for my love of St.-Hubert? Their Sauce and their incredible Vinegar Coleslaw that also happens to be all you can eat.



This is my inspired by St.-Hubert Vinegar Coleslaw


1/2 Head Cabbage shredded
Shredded carrots (if desired)
1 1/2 tsp salt
1 tsp dry mustard
1 tsp Black pepper
1/4 cup oil (I've used Coconut and olive before, today was Avocado)
1/4 cup apple cider vinegar




Bring the spices, vinegar, and oil to simmer in a small sauce pan. Pour the hot liquid over the shredded cabbage and carrots and give a stir while still warm. Let sit for at least 15 minutes (ideally overnight in the fridge) to let the cabbage wilt a little and to let the salt and spices do their work.

Whole30 Day by Day. Day 2

This morning we had scrambled eggs, bacon and kale sauteed in a touch of coconut oil.  I love eggs in general and would probably eat them for every meal if I could.  We made a mad dash out the door to get to baseball.















And left early to avoid the pizza lunch that was being served and stopped at the market to pick up a special piece of meat for dinner.  Came home to have leftover grass fed burgers with raw peppers and cucumbers and a side of homemade guacamole.

I'll generally always try to cook up some extra meat to have for lunch the next day.













For dinner, crispy roasted pork belly and braised cabbage.  The house smells incredible.  There are few words to describe how delicious this is.









Visit the Main Page

Day 1 Here
Day 3 Here