My healthy coleslaw is made every single week in my house. This is my mom’s favorite side dish! She’ll eat it with anything and I use it to top my tacos, put it on sandwiches and serve it with all my BBQ dishes. It shows up on buffets and at picnics and you’ll see this included in my Shrimp Taco recipe, my Crispy Fish Tacos and my Crispy Avocado Tacos too. It is so simple to make, really delish and has no excess sugar or fat. Try this one and I guarantee, you’ll be making it all the time too.
I use a pre-shredded bag of cabbage and carrots right from the grocery store. However, feel free to shred your own cabbage and carrots if you like. A mix of green and purple cabbage makes for a pretty slaw and I love the addition of carrots for more color and sweetness. I thinly cut the green apple into julienne cut pieces, and slice the green onions and add them to the mix. I also add a bag of shredded carrots. I wouldn’t get to hung up about amounts here. Add as many onions as you like, or add extra apples if that is your jam. You can always drizzle on more vinegar. This recipe is really hard to mess up.
To me the key to this coleslaw is the rice wine vinegar dressing. You can use either the seasoned rice wine vinegar (which already has some sugar in it) or plain rice wine vinegar (they both work). Feel free to use real sugar or keep it sugar free like I do by using Lankato or Swerve sugar substitute. I’m looking for a sweet and tangy dressing and I love the Marukan Seasoned Gourmet RiceVinegar and use it exclusively in this recipe and so many others. You can choose to just use the seasoned vinegar and add no extra sugar and/or cut back on the sugar you add. This is completely up to your taste buds. You can’t mess this up.
I add the chia seeds for their protein and omega fats value but they have no taste. Feel free to omit those if you don’t have them BUT they are a nice nutritional add-in. Substitutions or additions could include whole flax seeds and/or hemp seeds.
This coleslaw will last for up to a week in the fridge and is great with sandwiches, hot dogs, hamburgers and on pulled pork sandwiches too. It’s light and crunchy and kind of addictive.
To get started, slice up your apple into julienne pieces so they are about the same size as the cabbage. I use a Granny Smith since it is crisp and tart. However, feel free to use your own favorite apple. They will all work in this recipe. I’m a big fan of adding apples and veggies together in salads. I think the combo works well so be sure to check out my Creamy Cucumber and Apple Salad too.
Next, chop up your green onion. No green onions, try shallots or finely sliced (or shaved) red onions.
In a measuring cup, mix the vinegar and the sugar substitute. Stir well to let the sugar dissolve. Taste. If you want it sweeter and more sugar substitute or if you want it tangier, add more vinegar. Remember, the seasoned vinegar already has some sugar in it, so you could just use that and omit extra sugar. The choice is yours.
Add the shredded cabbage, carrots, apples and onion to a large bowl. Sprinkle with salt and pepper and add the chia seeds if using. Toss to combine. Now add the dressing and toss everything again. Don’t forget to taste and adjust seasonings, sugar and/or vinegar if needed. Put in the refrigerator to chill and serve when ready.
Because there is no mayonnaise in the salad, it is perfect to bring to picnics and outdoor events. You don’t have to worry about it being in the heat. The cabbage stands up well in the fridge for days and will be nice and crisp when you go to eat it. This doesn’t last long so plan on making it on repeat. If you are a fan of coleslaw, be sure to check out my Spicy Pineapple and Basile Coleslaw recipe too.
If you like this recipe, be sure to check out some of my other fast and easy side dishes and condiments. I use all of these healthier choices on a regular basis and they just enhance every meal I serve.
Hatch Chili Salsa with Peaches
Roasted Veggies and Peach Salsa
Healthy Coleslaw
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 16 Oz. Bag of pre-shredded coleslaw mix
- 1 8 Oz. Bag of shredded carrots
- 1 Granny Smith Apple (cut into matchsticks)
- 3 Green onions (sliced)
- 1 Tbsp. Chia seeds
- 1 Tsp. Salt
- ¼ Tsp. Pepper
- ½ Cup of Rice Vinegar, plain or seasoned
- ¼ Cup Lakanto Sugar substitute (monk fruit). Use more or less to taste.
Instructions
- Mix all the veggies and apple, along with the chia seeds, salt and pepper in a large bowl.
- Mix the Lakanto into the vinegar. Stir until it dissolves.
- Pour into bowl and mix. Chill for at least ½ hour.
