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8 servings


0 hours 5 mins


0 hours 0 mins


0 hours 35 mins
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1 16 Oz. bag of pre-shredded coleslaw mix

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 Wine Vinegar

¼ cup of Lakanto Sugar substitute (monk fruit)


1. Mix all the veggies and apple, along with the chia seeds, salt and pepper in a large bowl.

2. Mix the Lakanto into the vinegar. Stir until it dissolves.

3. Pour into bowl and mix. Chill for at least ½ hour.

NOTE: This is my mom’s favorite side dish! She’ll eat it with anything. I use it to top my tacos and you’ll see this included in my Shrimp Taco recipe, my Crispy Fish Tacos and my Crispy Avocado Tacos too.

I use a preshredded bag of cabbage and carrots right from the grocery store.  I thinly cut the green apple and the green onions and add them to the mix.  If I happen to have some shredded carrots, I’ll add those too.  To me the key to this coleslaw is the rice wine vinegar and sugar dressing.  You can use either the seasoned rice wine vinegar or the plain (they both work).  Feel free to use real sugar or keep it sugar free like I do by using Lankato sugar substitute.  (Swerve works great too.)

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.

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.

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