This is always a hit at home or parties! Plus, it's one of my favorite lunchtime salads because, not only is it super nutritious, it's delightfully crunchy, a little sweet from the carrots, and the oil vinegar dressing give it just the right amount of spice and tang.
Please allow me to introduce you to The Quick and Healthy Coleslaw salad.
I made this for a 4th of July party and totally fell in love...along with everybody else. I now make this almost every week to have in the fridge for lunch or to add as a side salad for quick dinner prep.
Coleslaw traditionally is shredded with a mayo based dressing but this recipe is totally vegan.
No mayo in sight.
Plus you can basically add whatever kind of veggies that you think will make it awesome for you.
I chopped this salad, because I'm super into chopped salads right now. But if you want a more traditional look and feel, then shred the cabbage and carrots in a food processor (or by hand).
Why is this salad so awesome?
- Quick...so very quick
- Easy...who doesn't love easy?!
- Simple healthy ingredients
- Really DELICIOUS!!!!!
If you don't have time to shred the cabbage, grab a pre-shredded coleslaw bag at the grocery store....or two.
I also add baked, sliced chicken breast to this sometimes. Alright, a lot of the time. But if you're vegan, this would be fantastic with seasoned tofu.
So, go for it! The world is your coleslaw salad.
All the best! XO, Cheryl
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Quick and Healthy Coleslaw (Keto, Paleo, Whole30, SCD)
Description
Truly the best homemade coleslaw I have ever eaten. The flavors of the simple spices blending with this combination of veggies is unbelievable good. Perfect as a side salad or for taking along to a BBQ! Crunchy cabbage along with the subtle sweetness of the carrots, all balanced by the oil and vinegar dressing is amazing.
Ingredients
1/2 small head green cabbage
1/2 small head purple cabbage;2 carrots
1 red bell pepper;1 garlic glove, pressed
1 tsp sea salt;1 tsp black pepper (could use white pepper)
1 tsp dijon mustard (no sugar added)
1/2 cup white vinegar (apple cider vinegar is great in this too)
1/4 cup avocado oil (could use olive oil)
Instructions
OPTIONAL: 1/2 tsp honey (I skip this step) It does give a sweeter coleslaw taste!” ]Chop or finely grate the cabbage, carrots, and red pepper in a food processor or by hand.;Add to a large salad bowl (I use one with a lid).;Add to the large salad bowl the oil, vinegar, sea salt, pepper, garlic, and mustard.;Mix up thoroughly.;Dish it out to eat right away, or put it in the refrigerator to chill and absorb the flavors more until you are ready to devour it!
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