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This easy coleslaw recipe is perfect for any occasion!
Not so long ago, I posted my recipe for clean eating mayonnaise. And I won’t lie, this sort of opened up a whole new branch of recipes for me to create. Not that you ever want to overdo it on mayo, but let’s face it. Sometimes, you just need a good spoonful to make a dish taste right.
Tuna salad, potato salad and even pasta salads are all made better by the use of mayonnaise. Some people love it, some hate it, and others love it more than life itself, but avoid it like the plague.
It’s funny how we ascribe certain values to different foods based on life experience. For some people, mayo is the equivalent of a culinary satan, something to run from at the mere sight of it. While others (usually low carb or paleo eaters) enjoy it in abundance, using fat instead of carbs for fuel.
Regardless of what your stance on mayo is, I firmly believe that every clean food has it’s place, even the higher fat ones. It’s all a balancing act, and as long as you do what works for your own body, there’s not reason to avoid it. At least not according to me.
WHAT IS COLESLAW?
Coleslaw is a salad made from cabbage. While traditional versions vary from country to country, many cultures have their own versions of this wonderful side dish. Typically, here in America, it’s made with shredded carrots, mayonnaise, vinegar a little sweetener and some red and green cabbage. But even that varies from region to region.
HOW LONG DOES COLESLAW LAST?
Coleslaw should always be kept in the fridge, particularly once the mayo has been added. If stored properly, it will last from 3 to 5 days.
TRADITIONAL COLESLAW RECIPE:
If you want a traditional coleslaw recipe, this is it. This recipe is super easy and quick to put together. Just a little chopping and you’ll be good to go!
COLESLAW RECIPE VINEGAR:
The type of vinegar you use in a coleslaw recipe can really make or break the final dish. Typically, the best two choices for coleslaw recipe vinegar are either apple cider vinegar or white vinegar. Stick with one of those two and you’ll always end up with a great batch of coleslaw.
WHAT GOES WITH COLESLAW?
Coleslaw is wonderful served with many “finger food” dishes as well as just about anything off the barbecue. Try…
- Barbecue chicken.
- Chicken wings.
- Pasta dishes like macaroni salad.
- Just about any summer-time food you can think of.
HOW TO CUT CABBAGE:
If you’d like a tutorial on how to slice cabbage for coleslaw, here’s a video you can watch on youtube.
MORE CLEAN EATING RECIPES:
NOTES ON THE RECIPE:
I know that many people prefer to have coleslaw that has been sweetened. If this is your preference, please feel free to add in 2 tsp. to 1 tbsp. of your favorite, clean sweetener. I prefer my coleslaw to be savory, so this recipe reflects that.
EASY COLESLAW RECIPE:
- 2 cups green cabbage (firmly packed and thinly sliced)
- 1 cup red cabbage (firmly packed and thinly sliced)
- ½ cup clean mayonnaise (store bought or homemade – see link above)
- 1 tbsp. lemon juice
- 1 tbsp. apple cider vinegar
- ½ tsp. garlic powder
- ½ tsp. celery seed
- 1 tbsp. dehydrated onion (onion powder works too)
- salt and pepper to taste
- Place all ingredients in a large mixing bowl and stir until well combined.
- Chill in the fridge for 2 hours before serving.
This recipe from the Gracious Pantry archives, originally posted 8/11/2014.