Serve this tangy coleslaw as a side dish to your preferred protein source, like our yummy tilapia recipe, or enjoy it as a refreshing salad on its own. We use olive oil as the base in the dressing, which provides healthy fats, and maintains the tangy flavor.
Ingredients:
For the coleslaw:
- 4 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 cup grated carrots
- 1/2 cup chopped fresh parsley
For the dairy-free dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (optional, adjust to taste)
- Salt and black pepper to taste
Instructions:
- In a large bowl, combine the shredded green cabbage, shredded red cabbage, grated carrots, and chopped parsley. Toss the vegetables to mix them evenly.
- In a separate bowl, whisk together the olive oil, apple cider vinegar, fresh lemon juice, Dijon mustard, and honey (if using). Adjust the honey amount based on your taste and dietary preferences.
- Season the dressing with a pinch of salt and a dash of black pepper. Mix well until all the ingredients are combined.
- Pour the dressing over the coleslaw vegetables in the large bowl.
- Use tongs or a large spoon to gently toss and coat the vegetables with the dressing. Ensure the dressing is evenly distributed.
- Cover the coleslaw with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. Chilling allows the flavors to meld together and enhances the taste of the coleslaw.
- Give the coleslaw a final toss before serving. Serve and Enjoy!
