Coleslaw is a classic side dish for summer grilling, potlucks, and picnics. Cabbage is a super healthy cruciferous veggie and there are plenty of healthy mayo options that will keep you on track with your nutritional goals. This recipe is best is prepared early so it can sit for 20 – 60 minutes prior to enjoying.
For the Coleslaw:
10oz shredded green cabbage
1 tablespoon minced red onion
1/2 cup shredded carrot
You can also add in apples, peppers, jicama, seasonal herbs or any other ingredients you enjoy!
For the Dressing:
1/4 cup mayonnaise (I like using Primal Kitchen)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
2 teaspoons sugar
1/2 teaspoon pepper
1/2 teaspoon salt
This dressing version uses lemon juice and apple cider vinegar to thin out the mayonnaise which is avocado based and adds a unique flavor. There are also dairy free and vegan versions of mayonnaise available. If you are avoiding sugar you can use honey instead.
Mix together the ingredients for the coleslaw in a bowl. Whisk together the ingredients for the dressing in a small bowl until smooth. Pour the dressing over the coleslaw. Toss to coat and let sit until ready to serve.
