A coleslaw recipe that’s quick, easy, and healthy.
Mayo-free, sugar-free, and gluten-free… this is a coleslaw recipe for everyone.
Serve as a side dish or as a crunchy sandwich topper.
Make it a complete meal by adding your favorite protein and thinly slivered almonds for texture.
To Shred, or Not to Shred?
Prepared coleslaw in a bag saves time and effort.
But shredding your own cabbage isn’t difficult. It just takes a little extra time. And we think the extra time is worth it.
When you shred the cabbage yourself you get extra mileage out of it.
A single head of cabbage yields far more shredded cabbage for less money.
It holds well if stored properly… typically 1-2 weeks.
For extra quick work, use the shredding blade on a food processor.
If you don’t have a food processor, follow these 6 quick and easy steps:
- Remove the outer leaves.
- Slice the head in quarters.
- Remove the stem.
- Slice thin strips.
- Rinse well.
- Thoroughly dry the shredded cabbage in a salad spinner.
Store any shredded cabbage you don’t use for the coleslaw recipe in a plastic bag. Add a couple of paper towels to the bag to absorb moisture.
Tools for Crafting the Perfect Coleslaw
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