Rise to the Challenge

Redpath and CAN Fund are proud to support our Canadian athletes. See how our athletes fuel their game and push themselves to be the best.

Sam Schacter, Beach Volleyball, 2x Canadian National Champion.

Carmelina Moscato, Soccer, 2012 Olympic Bronze Medalist.

Benoît Huot, Swimming, 9x Paralympic Gold Medalist.

Monique Sullivan, Cycling, 6th at 2010 Olympics.

Brady Reardon, Kayak, 7th at World Championships.

Mandy Bujold, Boxing, Top 5 Worldwide.

Coleslaw and Cucumber Salad

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Coleslaw is a classic sidekick to any barbecued meal. We added a refreshing kick to ours with some cucumber. This salad will definitely hit the spot on any warm day.

What you need

  • 1 small head green cabbage, finely shredded
  • ½ head red cabbage, finely shredded
  • 4 medium sized carrots, shredded
  • 1 cucumber, grated
  • ½ medium white onion, thinly sliced
  • ½ cup (120 ml) white vinegar
  • ⅓ cup (70 g) Redpath® Dark Brown Sugar
  • ¼ cup (60 ml) olive oil
  • ½ tsp (3 g) salt
  • 1 tbsp (15 ml) dijon mustard
  • ½ tsp (2 g) dried dill

Yield: 10-12 servings
Active Prep Time: 10 minutes

Chef’s Tip

  • Try using a spicy lettuce like arugula or radicchio in place of the red cabbage to give the salad some kick.
  • This salad will keep for 3 days if kept covered in the fridge.

How to prepare

  1. In a large bowl toss the green cabbage, red cabbage, carrots, cucumber, and white onion until mixed. Set aside.
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  3. Combine all remaining ingredients in a small bowl and whisk to mix.
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  5. Pour dressing on top of salad mixture and toss. Serve immediately.

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Taco Salad


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Taco salad is a fun twist on the Mexican classic. It’s the perfect sidekick to any barbecue or even as a stand alone lunch or dinner.

What you need for the dressing

  • 1 bunch fresh cilantro
  • 6 tbsp (88 ml) lime juice
  • 4 tbsp (50 g) Redpath® Quick Dissolve Sugar
  • ½ tsp (1 g) ground cumin
  • ¼ tsp (1 g) salt
  • ¼ tsp (2 g) freshly-ground black pepper
  • 4 tbsp (60 ml) olive oil

What you need for the salad

  • 1 head romaine lettuce, washed and roughly chopped
  • 1 avocado, peeled, pitted, and sliced
  • 1 cup (200 g) cherry or grape tomatoes, halved (if desired)
  • 1 bunch fresh cilantro leaves
  • 1 cup (113 g) sharp cheddar cheese, grated
  • 1 cup (63 g) tortilla chips
  • 1 can (540 ml) black beans, rinsed and drained
  • 1 can (341 ml) whole kernel corn, drained
  • 1 can (250 ml) sliced black olives, drained
  • 4 whole green onions, thinly sliced

Yield: 4 portions
Active Prep Time: 15 minutes

Chef’s Tip

  • Have some fun with your tortilla chips and try flavoured nacho chips.

How to prepare the dressing

  1. Add cilantro, lime juice, Redpath® Quick Dissolve Sugar, cumin, salt, and pepper to a food processor or blender and pulse until combined. Gradually stream in the olive oil while pulsing until combined.
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How to prepare the salad

  1. Toss all salad ingredients together until combined, drizzle in vinaigrette and toss well before serving.
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Grilled Corn and Peach Salad with Sweet Dressing

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This season we’re taking advantage of the barbecue any way we can. This salad has so many complex flavours from the grilled fruit and vegetables to the sweet delicious dressing. It’s the perfect summer dish!

What you need for the dressing

  • 2 tbsp (28 g) Redpath® Quick Dissolve Sugar
  • 2 tbsp (30 ml) olive oil
  • ½ tbsp (3.4 g) smoked paprika
  • ½ tsp (2 g) chili powder
  • ½ tsp (2 g) garlic powder
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) pepper

What you need for the salad

  • 2 tbsp (30 ml) olive oil
  • 6 ears of corn, husked
  • 2 jalapeños, halved and seeded
  • 4 peaches, halved and pitted
  • 1 red pepper, halved
  • 3 green onions, roughly chopped, for garnish
  • salt and pepper, to taste

Yield: 4-6 servings
Active Prep Time: 15 minutes
Cook Time: 20 minutes

Chef’s Tip

  • Jalapeños can be tricky to grill if they fall through the grill feel free to lay down a makeshift plate of doubled up aluminium foil flattened on a small portion of the grill to protect them from falling. Or, try skewering them on wood skewers that have been soaked in water to keep them from burning

How to prepare

  1. Begin heating up your barbecue. While waiting, in a small bowl combine all ingredients for the dressing and mix well until the sugar is dissolved.
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  3. Toss corn, jalapeños, peaches, and red pepper in a large bowl with the olive oil and season with salt and pepper. When grill has reached 500℉ (260℃), place items on the grill and grill until charred, about 10 minutes per side.
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  5. When vegetables are cool, chop them into smaller pieces, remove the corn kernels from the cob, and toss with the dressing.
  6. Serve immediately.
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