Coleslaw is a classic side dish that’s perfect for barbecues, picnics, and as a crunchy complement to various meals. This healthy homemade coleslaw recipe skips the sugar and unhealthy oils, opting instead for natural sweeteners and healthy fats. Here’s how to make a delicious and nutritious coleslaw at home.
Ingredients
For the Coleslaw:
1 medium green cabbage, shredded
1 medium carrot, peeled and grated
1/2 red onion, finely sliced (optional)
1/4 cup fresh parsley, chopped (optional)
For the Dressing:
1 cup Greek yogurt or avocado oil mayonnaise
2 tablespoons apple cider vinegar (or white vinegar)
1 tablespoon honey or maple syrup (optional, for natural sweetness)
1 tablespoon Dijon mustard
1 teaspoon celery seed (optional)
Salt and pepper to taste
Instructions
- Prepare the Vegetables
Shred the Cabbage: Cut the cabbage into quarters, remove the core, and finely shred it using a sharp knife, mandoline, or food processor.
Grate the Carrot: Peel the carrot and grate it using a box grater or food processor.
Slice the Onion: If using, finely slice the red onion.
Chop the Parsley: If using, chop the fresh parsley. - Make the Dressing
Combine Ingredients: In a medium bowl, whisk together the Greek yogurt or avocado oil mayonnaise, apple cider vinegar, honey or maple syrup (if using), Dijon mustard, and celery seed (if using).
Season: Add salt and pepper to taste. Adjust the seasoning as needed. - Mix the Coleslaw
Combine Vegetables and Dressing: In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion. Pour the dressing over the vegetables.
Toss to Coat: Use a pair of tongs or a large spoon to toss the vegetables with the dressing until everything is evenly coated. - Chill and Serve
Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the cabbage to soften slightly.
Serve: Give the coleslaw a good stir before serving. Garnish with chopped parsley if desired.
Tips for the Best Coleslaw
Adjust Sweetness and Tanginess: Adjust the amount of honey or maple syrup and vinegar to suit your taste. More honey for a sweeter coleslaw, more vinegar for a tangier one.
Add-ins: Customize your coleslaw with add-ins like chopped apples, raisins, or nuts for extra flavor and texture.
Make Ahead: Coleslaw can be made a day in advance. In fact, it often tastes better the next day as the flavors have more time to develop.
Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 3 days.
Variations
Creamy Coleslaw: Increase the amount of Greek yogurt or avocado oil mayonnaise for an extra creamy version.
Vinegar-Based Coleslaw: For a lighter version, skip the Greek yogurt or mayonnaise and increase the vinegar, adding a bit of olive oil for richness.
Spicy Coleslaw: Add a teaspoon of hot sauce or a pinch of cayenne pepper to the dressing for a spicy kick.
Conclusion
Making homemade coleslaw is simple and allows you to customize the flavors to your liking while maintaining a healthy approach. This recipe uses Greek yogurt or avocado oil mayonnaise and natural sweeteners to keep it nutritious without compromising on taste. Serve it as a side dish at your next barbecue or as a topping for sandwiches and tacos. Enjoy the fresh, crunchy goodness of homemade coleslaw