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Homemade coleslaw salad dish

Coleslaw Salad

Is there any classic summer meal that coleslaw does not compliment? It provides much-needed crunchy and beautiful brightness to our heartier recipes, and it's sometimes the only veggie on your platter of grilled ribs that you love.
Nothing, however, is more depressing than a dish of a tasteless gloppy, store-bought coleslaw. Fortunately, we skip the mayonnaise in this spicy coleslaw recipe and instead use a zesty vinegar foundation. Consequently, the flavors of this version are much lighter and more delicious and go well with grilled ribs.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6 people
Calories 170 kcal
Ingredients
  
  • 1/2 head shredded red cabbage
  • 1/2 head shredded green cabbage
  • 4 peeled and shredded carrots
  • Thinly sliced bunch scallions
  • 2 tsp coconut oil
  • 1/2 cup rice vinegar
  • 2 tsp Dijon mustard or mustard powder
  • 1/4 cup Greek yogurt
  • Zest of 2 limes
  • Salt
  • Black or white pepper
Instructions
 
  • To begin, combine the cabbage and carrots in a large mixing basin. Then stir them with the scallions.
  • Inside a medium mixing bowl, add the rice vinegar, yogurt, coconut oil, mustard, and lime zest. Sprinkle it with salt and pepper to taste.
  • Toss the veggies with the sauce until evenly covered. Refrigerate it about 3- 4 hours before eating if you do not serve it immediately.
Notes
Nutrition: 
  • Calories¬†
  • Potassium
  • Calcium
  • Sodium¬†
  • Vitamin A
  • Vitamin C
  • Iron
  • Carbohydrates
Keyword ribs, salad