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.
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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.
Gather your Ingredients
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, Garlic Powder, Onion Powder, 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, garlic powder, onion powder, 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
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Ingredients
- 16 oz Coleslaw Mix
- ⅓ Cup White Sugar
- 1 Cup White Vinegar
- ¾ Cup Vegetable Oil
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Salt
- Ground Black Pepper, to taste
Instructions
- 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.
Does it need to be warmed up? And I bought a bag of coleslaw mix it’s 24 oz should I just double the qty? I was thinking of making a big batch and keeping it in the fridge. So if I just mix everything and add the bag and leave it in the fridge would that work as well? Or I must warm up in a sauce pan then let it cool and add it to the coleslaw mix?
No need to warm up the coleslaw once made.
Hey thank you for the recipe but i need a little understanding.. What exactly is the Colesaw Mix?? something to put in water before? i didnt find anything like that to buy… i need help to understand thank you (maybe its from the translating to french)
Coleslaw mix is a pre-mixed package of green cabbage, red cabbage and carrots.
I’m a big fan of St Hubert’s cole slaw and look forward to trying this reecipe. However, can you clarify . The instructions say, “In a saucepan, combine vinegar, oil, dried mustard, salt and pepper. Stir and bring to a boil.” But there is no “dried mustard” on the ingredients list. Similarly, the ingredients list “garlic and onion powder”.
Thanks for pointing that out. The recipe card is correct. I updated the incorrect text.
I am a lover of cabbage so I decided to try this recipe. It was just like the real recipe. Very tasty. I have made it a few times and have always had great reviews.