This healthy coleslaw is creamy with a hint of sweetness and makes for the perfect side dish. It pairs well with chicken tacos or pulled pork sandwiches and may just become your favorite go to summer side dish.
My enjoyment of coleslaw was a recent discovery thanks to a BBQ pulled pork sandwich. Growing up coleslaw was always a side dish and I didn’t always care for it by itself. But then I tried it as a topping and realized how much I loved the flavor and texture it added.
My mom makes her coleslaw with sugar and I do like that sweet flavor. So this version has a subtle hint of sweetness using coconut sugar. But I also add some of my homemade mayo to this healthy coleslaw and the creaminess takes it over the top.
You may question the healthiness of this Healthy Coleslaw because it contains mayo. In fact, when you Pinterest Coleslaw, many recipes state “no mayo”. These recipes claim that mayo contains a lot of calories and fat. While that is true, the truth and harm lies in the type of fat.
If you follow me on Instagram my catch phrase is “fat is where it’s at”. Do not fear good healthy fats like avocado oil, olive oil and butter. Instead question store bought mayonnaise containing GMO soybean, vegetable and canola oils. My homemade mayo contains avocado oil, and it is a good heathy fat that nourishes our body. I go into much more detail under my “Why Fat’s” page. Take a peek to learn more.
Way’s to Enjoy this Healthy Coleslaw:
- Simple Side dish. It’s quick to make, healthy and really makes a perfect addition to most summer meals.
- Pulled pork or chicken.
- Sloppy Joes.
- Pita Pockets.
- Egg rolls.
- Macaroni Salad.
- A sandwich.
- On top of sliders.
- A hot dog
- This is my personal favorite: Tacos, preferably Fish tacos.
Now let’s move on to how to make this delicious, healthy, creamy Coleslaw.
Head of Cabbage
Apple Cider Vinegar (sub lemon or lime)
Optional: Shredded carrots, sunflower seeds
How to make 5 Ingredient Healthy Coleslaw
I suggest starting with my homemade mayo recipe. It is super easy and can be made in under two minutes, I promise! Plus it’s made with avocado oil, the healthier alternative to the GMO soybean oil found in most store bought mayo.
Next, finely chop or shred your cabbage. I prefer to cut my own versus buying a bag of precut, but do what works for you. I buy both green and red cabbage for the beautiful variety in color that makes for picture perfect slaw. Cut each cabbage in half and use one half of each. Then I have a whole head leftover to make coleslaw again the next night. Plus, I also always suggest eating the rainbow for added nutrition.
Add shredded cabbage to a large bowl. Mix in mayonnaise, apple cider vinegar, coconut sugar and salt. Now is the time to play chef and taste test. Because the proportions will vary depending on the amount of cabbage you have. You may need to add a little more mayo, salt or coconut sugar if you prefer it more sweet. Use my recipe as a guide and make adjustments to your preference.
Pin for Later:
Let’s Make 5 Ingredient Healthy Coleslaw!
- 1 Head of Cabbage (Red or Green. Or half of each)
- 1/2 Cup Mayonnaise (preferably homemade)
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Coconut Sugar
- 1 tsp Unrefined Salt
- Optional: Shredded carrots, sunflower seeds, fresh herbs
- Finely chop cabbage. Do this in small pieces or simply slice cabbage the long way shredding it for a more classic coleslaw. Add shredded cabbage to a large bowl.
- Mix in mayonnaise, apple cider vinegar, coconut sugar and salt. Now is the time to play chef and taste test. Because proportions will vary depending on the amount of cabbage you have. So I recommend dipping in and taste testing. You may need to add a little more mayo, salt or coconut sugar if you prefer it more sweet. Use my recipe as a guide and adjust this coleslaw to your preference. Enjoy!