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Sometimes the crispy, creamy coleslaw is just what you need to complete a meal. This is my recipe for going to the coleslaw. I've done it dozens of times and it's as good as the best restaurant salads I've ever had. The dressing is dairy-free and made with a mayonnaise base that is diluted with lemon juice and apple cider vinegar. I like to use a cleaner, non-GMO brand for mayonnaise like Just Mayo or Primal Kitchen. There is no reason to fear mayonnaise fat if it is not made from inflammatory GMO oils! That is good news for mayonnaise lovers like me.
This coleslaw is perfect paired with slow cook pinto beans with cornbread or as a topping for your favorite barbecue tacos or pulled pork. We ate this in slow cooker carnitas tacos (recipe coming soon!) And I couldn't get enough.
For a long time I didn't know how healthy cabbage was. Don't let its pale green color fool you! Cabbage is a cruciferous vegetable that is the healthiest kind of super vegetables. In addition to cabbage, cruciferous vegetables include broccoli, Brussels sprouts, kale, and more. They help your body detoxify and are full of vital nutrients. One more reason to load up on coleslaw!
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Favorite classic coleslaw (dairy-free!)
Serve this coleslaw as a garnish or in your favorite taco / sandwich. Enjoy!
For the coleslaw:
- 10 ounces shredded green cabbage
- 1 tablespoon minced red onion
- 1/2 cup of carrot grated
For the dressing:
- 1/4 cup mayonnaise, I like to use a brand like Just Mayo or Primal Kitchen
- 1 tablespoon of lemon juice
- 1 tablespoon of apple cider vinegar
- 2 teaspoons of sugar
- 1/2 teaspoon of pepper
- 1/2 teaspoon salt
MAKE IT EGG-FREE – Use a vegan brand of mayonnaise. MAKE IT WITHOUT REFINED SUGAR – Use honey instead of sugar. This coleslaw is best if you mix it and let it steep for 20 minutes to 1 hour (but no more than that!) Before serving.
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