How to Make Coleslaw | Homemade Coleslaw Recipe (No Sugar and Healthy Oils) (Page 1 ) | February 17, 2025

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

1. Shred the Cabbage: Cut the cabbage into quarters, remove the core, and finely shred it using a sharp knife, mandoline, or food processor.
2. Grate the Carrot: Peel the carrot and grate it using a box grater or food processor.
3. Slice the Onion: If using, finely slice the red onion.
4. Chop the Parsley: If using, chop the fresh parsley.

2. Make the Dressing

1. 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).
2. Season: Add salt and pepper to taste. Adjust the seasoning as needed.

3. Mix the Coleslaw

1. Combine Vegetables and Dressing: In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion. Pour the dressing over the vegetables.
2. Toss to Coat: Use a pair of tongs or a large spoon to toss the vegetables with the dressing until everything is evenly coated.

4. Chill and Serve

1. 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.
2. 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

Enjoy!

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