Featuring a light and creamy dressing, this Healthy Coleslaw recipe makes a delicious cookout side dish. It’s naturally sweetened with raw honey, so if you hate overly sweet restaurant coleslaw like I do, this recipe is for you. It’s a little bit tangy and a little bit sweet. Perfect to serve with barbecue this Summer!
Coleslaw at restaurants can be hit or miss. If we’re eating at a barbecue or seafood place and it’s on the menu, I’ll usually opt for it over fries. Sometimes I wish I’d just gotten the fries, and then occasionally it’s perfect. I really hate coleslaw that’s super sweet or so drenched in coleslaw dressing, it’s like soup. Um, I ordered a side dish, not soup. Thank you very much. Ha!
I took a little bit of help from the store and bought a bag of coleslaw mix to keep this super easy and quick to make. Since I don’t use it very often, I prefer to just buy storebought mayo. My favorite brand is Sir Kensington’s. I tend to only buy it when it’s on sale for a decent price at Whole Foods or Natural Grocers.
How Do You Make Coleslaw?
You can shred a head of cabbage using the grater attachment on your food processor or buy a bag of pre-shredded coleslaw mix. In the bottom of a large bowl, mix together some mayo, vinegar, honey, yellow mustard, and celery seed and salt. Add the cabbage to the bowl and toss to coat. Cover and refrigerate for at least 2 hours to allow the flavors to marry.
How Long Will Coleslaw Last in the Refrigerator?
Coleslaw has the best flavor and texture if you serve it the day it’s made, but it will keep for a few days in the fridge. The longer it sits, the more liquid there will be, so you may need to drain some of it off.
This Healthy Coleslaw goes well with barbecue or fried fish. I serve mine with my Quinoa Salmon Cakes for lunch yesterday, and they were delish together! I skipped the sauce with that recipe since we were having the coleslaw.
Healthy Coleslaw Recipe
This Healthy Coleslaw Recipe has a light and creamy dressing that is naturally sweetened. It makes a great cookout side dish!
- 1/2 cup mayo
- 1-1/2 tbsp apple cider vinegar
- 1 tbsp raw liquid honey
- 1 tsp yellow mustard
- 1 tsp celery seed (optional)
- 1/2 tsp fine sea salt (or salt to taste)
- 1 (16-ounce) bag of coleslaw mix
In the bottom of a large bowl, add the first 6 ingredients and whisk until combined. Add the coleslaw mix to the bowl and toss until well combined. Cover and refrigerate for at least 2 hours before serving.
Coleslaw can be made and refrigerated for up to 8 hours ahead of serving.
For the best flavor and texture, serve it the day it's made, but it will keep for a few days in the fridge. However, there will be more liquid that may need to be drained off before serving.
Estimated Nutrition Facts: