This healthy coleslaw is an easy, easy side dish to serve with dinner or lunch. It’s low carb, dairy free, paleo, keto friendly and delicious!
Easy Coleslaw Recipe
In my opinion, everyone should have a simple and classic healthy coleslaw recipe in their back pocket.
I mean, coleslaw is not only delicious, but also versatile. The best part about this healthy coleslaw recipe is that it tastes better the next day. The veggies soften a bit and the flavors come together perfectly, and it’s the perfect make-ahead salad to eat within a week.
materials needed:
Scroll down for the full recipe!
- cabbage: Purple or green cabbage will work. You will need about 1.5 lbs in total.
- vegetable: Chopped carrots and thinly sliced onions add flavor and color to the vegetable mix.
- coriander: Makes the coleslaw a little fresh.
- Mayo: Just use the variety you like.
- Lime Juice: Cut down on the richness of mayonnaise with its subtle tangy citrus flavor.
- seasoning: The combination of salt, pepper, cumin garlic powder, and onion powder makes the coleslaw seasoning just right.
How to Make Coleslaw
- Combine: In a large bowl, combine all ingredients. Toss to combine.
- Serve or store: Serve immediately or store in the refrigerator for up to 4 days.
Easy Coleslaw Sauce
Coleslaw dressing is made with mayo (I love avocado oil mayo), lime juice and seasoning! It’s easy and delicious.
Is coleslaw healthy?
Indeed it is. Coleslaw is basically just vegetables. Cabbage, carrots and onions all add their own vitamins and nutrients.
If you want to make your homemade healthier, swap half of the mayo in the coleslaw dressing for plain Greek yogurt. It will taste slightly different, maybe not as rich, but still delicious!
What is the difference between coleslaw and salad dressing?
In general, the main difference is the vegetables used. Coleslaw tends to contain just cabbage or a mixture of different types of cabbage. Salads can be made with any fresh, crunchy veggies like broccoli, carrots, peas, onions, bell peppers, and more.
So, I thought this coleslaw recipe would be classified as a “salad,” but for now we’re only technical!try this Mint Ginger Beet Salad or this Crispy Thai Chicken Salad For something different and fun!
Tips and Notes
- Let it rest. If you are serving the coleslaw right away, I recommend letting it sit for about 30 minutes after mixing. This gives the vegetables time to really indulge in the flavors of the dressing.
- Time-saving tips: We prefer the flavor of freshly sliced or shredded cabbage and carrots, but a store-bought mix is also available if you’re pressed for time.
- Use other mixes. If you want to customize your salad, you can use other plugins entirely. Try diced apples or strawberries, dried cranberries, sliced almonds, green onions, bell peppers or cucumbers, or even blue cheese.
Service suggestion
This healthy coleslaw is a very healthy snack any time of day, and of course it’s delicious with any number of main dishes! Here are some ideas:
How to store
Believe it or not, this coleslaw just gets even better sitting down! So, save the leftovers! They will keep in an airtight container in the refrigerator for up to 4 days.
Healthy Coleslaw
This healthy coleslaw is an easy, easy side dish to serve with dinner or lunch. It’s low carb, dairy free, paleo, keto friendly and so delicious!
- Cooking time: 15 minutes
- total time: 15 minutes
- yield: 6–8 as a party 1X
- ½ large head green or purple cabbage (approx. 1–1/2 lbs), thinly sliced, or grated (see note)
- 1 large carrots, shredded
- ¼ Thinly sliced onion, or grated
- 1/4 cup cilantro, sliced
- ½ cup mayonnaise
- 3 tablespoons lime juice
- ½ teaspoon Salt
- ½ teaspoon black pepper
- 1/2 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
instruct
- Combine all ingredients in a large bowl and whisk to combine. Store for up to 4 days for meal prep.
notes
If you have a small head of cabbage, use the whole head, as you want about 1-1/2 pounds of cabbage in total.
Nutrition
- Serving Size: 6-8
- Calories: 86
- sugar: 4.3 grams
- sodium: 278 mg
- fat: 5.1 grams
- Saturated fat: 0.7g
- carbohydrate: 10.3 grams
- fiber: 1.9 grams
- protein: 1.3 grams
- cholesterol: 4 mg
