Description
Dairy free-sugar free classic southern coleslaw! A little tang, a little sweet, a whole lotta good.
Ingredients
Scale
Slaw
- 2 pound head of green cabbage (about 1 small head)
- 8 oz carrots (about 4 large carrots)
- 2 tablespoons finely chopped white onion
Dressing
- 3/4 cup basic homemade mayonnaise (store bought is fine, but you may need to adjust seasonings at the end)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon sea salt
- 3/4 teaspoon celery seeds
- 3/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 3 tablespoon fresh lemon juice
- OPTIONAL: 1-2 tablespoons white sugar or honey (not an option for Whole 30)
Instructions
Slaw
- Wash and dry the outer leaves of the cabbage head. Cut off the stem. Cut the head in quarters and remove the core in each quarter. Thinly cut each quarter into shreds.
- Using a box grater, grate the carrots using the largest grate.
- Toss the slaw ingredients together in a large bowl and set aside.
Dressing and finish
- Whisk the dressing ingredients together and pour over the slaw, tossing well.
- Taste for seasoning adjustments (add a little more salt, black pepper, or lemon juice).
- Refrigerate for at least one hour before serving (Stir again before serving). This will keep well in the fridge for 3-4 days! Serve with a slotted spoon.
Notes
Optional: If you prefer a sweeter slaw and are not restricting sugar, feel free to add 1-2 tablespoon honey to dressing.
I love the tang buttermilk gives. If you are not dairy free, reduce the lemon juice to 1 tablespoon and reduce the mayonnaise to 1/2 cup and add 1/4 cup buttermilk.