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
Calories 0kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Kylee
This recipe is delightfully delirious. Brought it to a BBQ and everyone loved it!
Kylee
Delicious. Not delirious.
Linda
Your recipe for coleslaw is delicious, and I even made the mayonnaise myself. My question is, how long will the home made mayo last in the fridge? Thank you, and I very much enjoy your site.
Ashley
I substitute mayo for a mix of Greek yogurt and mayo. half and half is a good ratio to cut some fat and still keep the mayo flavor intact. Last time I made a slaw I used 3/4 cup yogurt 1/4 cup mayo and it was more yogurt tasting but everyone loved it!