Growing up, the only coleslaw I ever tried was soggy, super-sweet and drowning in sauce. I almost swore it off forever, but my husband’s love for Southern comfort foods – like this grain-free chicken fried steak and homestyle gravy – inspired me to give it another shot.
Crisp, fresh and tossed in a sauce that is sweet, creamy and light, this coleslaw recipe is now one of my – and my kids – favorite side dishes for picnic lunches and outdoor barbecues. Serve it up with slow cooker pulled pork sandwiches, grass-fed hot dogs, chicken nuggets or burgers. Enjoy!
Easy Coleslaw Recipe
- ½ lb green cabbage (½ of a small cabbage)
- ½ lb red cabbage (½ of a small cabbage)
- 1 carrot (shredded)
- ½ cup minced onion
- ½ cup mayo (or try this technique)
- 1 tbsp plus one tsp apple cider vinegar (you can make your own - find instructions for doing that here)
- 1 tbsp raw honey
- ½ tsp unrefined sea salt
- ¼ tsp pepper
- Cut both cabbage heads in half remove the core. Place the cabbage flat side down slice into thin strips.
- In a small bowl, whisk together the mayo, apple cider vinegar, honey, salt and pepper.
- Add shredded cabbage, carrot and diced onion to a large bowl. Pour the dressing over the cabbage mixture and toss until well combined. Add additional salt, pepper or honey if desired.