The dressing is light on mayo but is still full of flavor for this quick and easy to make Healthy Coleslaw.
I know that coleslaw is usually considered a summer side dish and it still can be. But, right now, I’ve found that it’s becoming our family’s go-to raw salad and a delicious one at that!
Since cabbage stores very well, we’re finding that it’s the perfect choice instead of using lettuce for our salads right now. Unfortunately, lettuce doesn’t keep nearly as well as cabbage and cabbage seems to be readily available.
Both green and purple varieties have added health benefits. They’re very high in vitamin C, antioxidants and fiber. Cabbage is more versatile than lettuce too and can be used either raw or in cooked dishes. So win win!
For the Coleslaw and dressing you’ll need
- green cabbage
- purple cabbage
- a large carrot
- apple cider vinegar
- mayonnaise (vegan mayonnaise if vegan)
- half and half or whole milk (plant based milk for vegan)
- agave or honey
- onion powder or granules
- celery seed
- salt & pepper
How to make
- Starting with the dressing – In a medium sized bowl, combine the apple cider vinegar, the mayonnaise, half and half or milk, the agave or honey, onion powder or granules, celery seed and salt and pepper.
- Whisk all those ingredients together well and add the dressing to a jar with a tight fitting lid and set aside or refrigerate.
- With a sharp knife, like a chef’s knife, thinly slice the green and purple cabbage and then cut the slices in half or in thirds or even fourths – this is personal preference on how big you want your cabbage shreds to be in your coleslaw, then grate one large carrot.
- In a large bowl, toss both the cabbages and the grated carrot together to combine.
- To dress the coleslaw, shake the dressing very well and pour some, not all, of the dressing over the cabbage mixture, toss together and taste. Carefully add as much or as little of the dressing to the coleslaw as you like. If you have some of the dressing leftover, you can store it in the refrigerator.
I have to say, that the dressing is the star of the show. Since I grew up in New England, I’ve had high expectations for coleslaw. And it’s been very difficult to find a coleslaw here in California that meets my expectations. I have to admit that I’ve been very disappointed on many occasions! 🙁
So, that’s why I’m very excited and happy for this coleslaw and dressing recipe. It’s not heavy with tons of mayonnaise but still has a touch of that creaminess. It adds a tasty pop of flavor because of the apple cider vinegar and also a touch of sweetness with either agave or honey. It’s the perfect combination to me. I hope you’ll agree!
Here are some more salad recipes to try
You can also use the hashtag #vegeliciouskitchenrecipe so I can see your creations.
Thanks for visiting the blog. I hope you enjoy this Healthy Coleslaw recipe! A comment below and a star rating would be greatly appreciated.
Easy Healthy Coleslaw
- Large sharp knife, like a chef's knife
- 1/2 head green cabbage, shredded or cut very thinly with a sharp knife
- 1/4 head purple cabbage, shredded or cut very thinly with a sharp knife
- 1 large carrot, grated
- 6 1/2 Tbsp apple cider vinegar
- 1 Tbsp agave more if desired, can substitute honey if not vegan
- 4 Tbsp milk or half and half, can substitute plant based milk
- 2 Tbsp mayonnaise, vegan mayonnaise for vegan
- 1/4 tsp salt
- 1/2 tsp celery seed
- 1/2 tsp onion granules or onion powder
- 1/8 tsp black pepper
- Combine all the dressing ingredients in a bowl.
- Whisk or stir together well.
- Add to a jar with a tight fitting lid and refrigerate until ready to use.
- Shake well before adding to coleslaw.
- Refrigerate any leftover dressing.
- Very thinly slice or shred 1/2 head of green cabbage and 1/4 head of purple cabbage. Cut the slices in half, thirds or even fourths. This is personal preference for the size of cabbage shreds you want for your coleslaw.
- Grate one large carrot.
- Toss the cabbages and the carrot together in a large bowl.
- Add the dressing a little at a time, tossing together with tongs or a couple of large spoons and taste. Add as little or as much dressing as you like. Store any leftover dressing in the refrigerator
- This amount of coleslaw dressing is a generous topping for a coleslaw made with 1/2 large head of shredded green cabbage, 1/4 head of shredded purple cabbage and 1 large grated carrot.
- Add a little of the dressing at a time and mix in with a wooden spoon or tongs to get just the right amount on your coleslaw.
- Makes a little over 1 cup of dressing.
- Store any leftover dressing in the refrigerator.
That looks so good. I’m a huge coleslaw fan. Can’t wait to try it.
Thanks Elaine! I’ve had the hardest time finding a coleslaw with a dressing that has the right amount of tang and hint of sweetness here in NorCal. It’s been hard to beat a New England coleslaw!