My family on the East Coast of Canada get takeout from St-Hubert a couple of times a month. Either Chicken or Ribs but always with a side of their Traditional Coleslaw.
For us Americans, St-Hubert is one of the largest Canadian owned restaurant chains with over 126 locations, mostly on the East Coast. They are best known for their Rotisserie Chicken.
I find it fascinating how divided people are when it comes to coleslaw. Some only like vinegar-based coleslaw like this recipe while others will only eat mayonnaise-based coleslaw. If you prefer the latter, check out my Creamy St-Hubert Coleslaw recipe.
Just like most coleslaw recipes, this one is super easy to make. Especially if you use pre-packaged coleslaw mix. I am always on the run so I "cheat" by buying it pre-shredded. If you have time on your side, you can shred your own cabbage and carrots for this recipe.
If you do use the pre-packaged mix make sure it's the green cabbage and carrots variety. There are several different mixes out there so if you want to try to be as authentic as possible make sure you get the right one.
⭐ Copycat Rating
Since the goal of a Copycat Recipe is for it to taste exactly like the original, it's only natural to rate this recipe against the original. This Copycat recipe rates a solid 9 out of 10 in my opinion.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Copycat Traditional Coleslaw recipe from St-Hubert (see recipe card for quantities): Coleslaw Mix, White Sugar, White Vinegar, Vegetable Oil, Ground Dry Mustard, Salt and Ground Black Pepper.
🥣 How to make Copycat St-Hubert Traditional Coleslaw
In a mixing bowl, add the cabbage and carrots with the sugar. Mix until well combined. Set aside.
In a saucepan, combine vinegar, oil, dried mustard, salt and pepper. Stir and bring to a boil.
Pour the hot liquid over the coleslaw mixture and mix well.
Copycat St-Hubert Traditional Coleslaw
- Bowl for Mixing
- 16 oz Coleslaw Mix
- ⅓ Cup White Sugar
- 1 Cup White Vinegar
- ¾ Cup Vegetable Oil
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 tablespoon Salt
- Ground Black Pepper, to taste
- In a mixing bowl, add the cabbage and carrots with the sugar. Mix until well combined. Set aside.
- In a saucepan, combine vinegar, oil, garlic powder, onion powder, salt and pepper. Stir and bring to a boil.
- Pour hot liquid over the coleslaw mixture and mix well.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.