I spent this afternoon baking sticky buns (update: pumpkin sticky buns recipe), so I had a lot of free time while the dough was rising. I made two batches of coleslaw: healthy coleslaw and Asian-inspired mayonnaise-free coleslaw. The traditional healthy recipe has a bit of a kick – I added mustard, but that’s optional. If you want something a little milder, use less vinegar and more mayo as well.
By the way, I cheated – I used the packaged, store-bought cabbage. It already had carrots in it but I added some nice, fresh, organic ones, too. That’s why this is a quick coleslaw recipe.
Quick and Healthy Traditional Coleslaw Recipe
Healthy Coleslaw Ingredients
- 8 ounces of sliced cabbage (about 3 cups)
- 1/2 cup sliced onion
- 1 grated carrot
- 1/4 cup light mayo (or vegan mayo)
- 2 tablespoons dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons granulated sugar (brown or white, I used brown)
- salt and pepper, to taste
- shredded cheddar (optional)
- Mix together the cabbage, onion, and carrot.
- In a separate bowl, mix together the mayo, mustard, vinegar, sugar, and some salt and pepper.
- Add as much dressing as you like to the cabbage mixture – I didn’t quite use all of it.
- Serve with shredded cheddar or alone.