PCOS-Friendly Tangy & Dairy Free Coleslaw Recipe

Tangy Coleslaw

by Fran Jakubowicz on Aug 27, 2023

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.


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


  • 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!
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