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
2 tbsp olive oil
2 tbsp apple cider vinegar
1½ tsp 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.
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 colorful and creamy 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 Leek, Roasted Red Cabbage with Shrimp, Andouille Sausage with Cabbage or Homemade Chinese Dumplings!