Light and Easy Coleslaw


For the slaw:

  • Small head of cabbage shredded (about 1 lb or 6 cups) 
    • Choose purple cabbage for a colorful twist
  • 2 cups shredded carrot
  • ½ cup scallions or red onion finely diced
  • Optional for crunch:
    • ½ cup toasted almonds sliced or chopped
    • ¼ cup roasted sunflower seeds
  • Optional for spicy-fresh flare:
    • 1 Jalapeno, seeded and finely diced
    • ¼- ¾ cup finely chopped cilantro

(Can substitute slaw mix in a pinch)

For the dressing:

  • 2 Tbsp olive oil
  • 2-3 Tbsp red wine vinegar
  • 1-2 Tbsp maple syrup or honey
  • 1 clove minced garlic
  • ½ tsp salt or salt to taste
  • Dash of pepper
  • Optional for spice:
    • Up to ¼ tsp cayenne pepper


  1. Combine all slaw ingredients, except for nuts/seeds, in a large bowl.
  2. Combine all dressing ingredients in a small bowl and whisk to combine.
  3. Pour dressing onto slaw mix and toss well until fully combined.
  4. Place in fridge for at least 1 hr to allow flavors to combine.
  5. Prior to serving, add nuts/seeds as desired and toss.
  6. Serve as a side, on tacos, with pulled pork or chicken, or even on sandwiches. 


Serves 16. Serving size about 1/2 cup.

Nutrition Facts (without optional ingredients): 38 calories, 1.5 g total fat, 89 mg sodium, 99 mg potassium, 6 g total carbohydrate, 1 g fiber