How to Make Coleslaw | Homemade Coleslaw Recipe (No Sugar and Healthy Oils)

Coleslaw is a classic side dish that’s perfect for barbecues, picnics, and as a crunchy complement to various meals. This healthy homemade coleslaw recipe skips the sugar and unhealthy oils, opting instead for natural sweeteners and healthy fats. Here’s how to make a delicious and nutritious coleslaw at home.

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

1. Prepare the Vegetables

Shred the Cabbage: Cut the cabbage into quarters, remove the core, and finely shred it using a sharp knife, mandoline, or food processor.

Grate the Carrot: Peel the carrot and grate it using a box grater or food processor.

Slice the Onion: If using, finely slice the red onion.

Chop the Parsley: If using, chop the fresh parsley.

2. Make the Dressing

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).

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

3. Mix the Coleslaw

Combine Vegetables and Dressing: In a large bowl, combine the shredded cabbage, grated carrot, and sliced onion. Pour the dressing over the vegetables.

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

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.

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

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