Simple Healthy Coleslaw

This simple healthy coleslaw is mayo-free, vegetarian and low in calories. It’s quick and easy to make and has a fresh taste the whole family will enjoy!

Simple Healthy Coleslaw
Simple Healthy Coleslaw

 

Simple Healthy Coleslaw

 

2 tbsp olive oil

2 tbsp apple cider vinegar

1½ spicy brown mustard

1½ tsp honey

1½ tsp celery salt

Salt and pepper to taste

2 tbsp slivered almonds (optional)

1 jalapeno pepper, minced

1 green onion, thinly sliced

1 cup red cabbage, thinly sliced

1 cup green cabbage, thinly sliced

⅓ cup grated carrots

 

In a small bowl, combine oil, vinegar, mustard, honey, celery salt, salt, pepper, almonds, jalapeno pepper and green onion.  Set aside

Place red cabbage, green cabbage and carrots in a medium-size mixing bowl.  Drizzle oil mixture over the top of the vegetables and toss to coat.

Serve immediately.

3 servings, 124 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack:  Check the produce department for loose carrots so you don’t have to buy an entire bag.  If you don’t see them, ask a clerk if they’re available.

Hack:  Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For an interesting change of pace, try this broccoli coleslaw as well!


Hack: 
If you have leftover cabbage, check out my recipes for Chinese Chicken Cabbage Soup, Oven Braised Pork Roast with Red Cabbage and LeekRoasted Red Cabbage with ShrimpAndouille Sausage with Fried Cabbage or Homemade Chinese Dumplings!

Broccoli Coleslaw

 

Broccoli Cole Slaw
Broccoli Coleslaw

Broccoli Coleslaw

 

1 cup red cabbage, shredded (about ⅛ head)

1 cup broccoli florets, cut into small stalks

½ cup raisin

¼ cup matchstick carrots

½ cup coleslaw dressing

Toss all ingredients in a small bowl. Serve immediately.

 

2 servings, 257 calories per serving

Hack:  This dish pairs perfectly with Slow Cooker Barbecue Pulled Pork!

Hack: Cabbage, broccoli and carrot mixture can be made ahead and stored in a tightly sealed bag or container for up to 5 days. Add raisins and dressing when ready to serve.

Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. You may also be able to find them in the salad bar.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale. Use any leftover cabbage to make this roasted red cabbage and shrimp recipe or Oven Braised Pork Roast with Red Cabbage and Leek!

Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking.