Add this healthy homemade coleslaw to your menu for tastier sandwiches, potlucks, and picnics galore. It's crunchy, fresh, and vibrant, with colorful cabbage, carrots, and a sweet and tangy dressing.
Ingredients
2Tablespoonsmayonnaise
1Tablespoonapple cider vinegar
1Tablespoonhoney
1/2teaspooncelery seed
1/2teaspoonDijon mustard
pinchkosher or sea salt
1/4teaspoonblack pepper
2cupsshredded coleslaw mixsee note
1/4cupsliced green onion
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Instructions
In a large bowl, combine the mayonnaise, apple cider vinegar, honey, celery seed, Dijon mustard, salt, and pepper. Whisk until smooth.
Add shredded coleslaw mix and green onion to the bowl. Toss well to coat with the dressing. Sample and add more salt as desired. Enjoy right away, or store in the refrigerator for up to 4 hours.
Notes
Coleslaw Mix: You can often buy this pre-shredded and packaged to save time, but it's essentially a mix of shredded white cabbage, red cabbage, and carrots, so you can also buy those items separately and combine them according to your own preference.
Make Ahead Tips: You can make this salad as-is and keep it for up to 4 hours in the fridge. To work further ahead, make the dressing and store it in the fridge for up to one week, then pour dressing over the vegetables and toss when ready to serve.
More Substitutions:
If you want to make it healthier still, substitute a full fat plain Greek yogurt and skip the mayo entirely.
You can use lemon juice, white wine vinegar, or another light vinegar to replace the apple cider vinegar. They all provide a similar tangy effect.