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This Healthy Coleslaw is an easy, no-fuss side dish to serve with dinner or lunch. It’s low-carb, dairy-free, paleo, keto-friendly, and so delicious!
Easy Coleslaw Recipe
In my opinion, everybody should have an easy and classic recipe for Healthy Coleslaw in their back pocket.
I mean, not only is coleslaw delicious, but it’s also incredibly versatile. And the best part about this healthy coleslaw recipe is that it tastes even better the second day. The veggies soften a bit, the flavors meld together perfectly, and it makes the perfect make-ahead salad to serve throughout the week.
Scroll down for the full recipe!
- Cabbage: purple or green cabbage will work. You’ll need about 1½ pounds total.
- Veggies: shredded carrot and thinly sliced onion add flavor and color to the veggie blend.
- Cilantro: gives the coleslaw a bit of freshness.
- Mayo: just use your favorite variety of.
- Lime Juice: cuts the richness of the mayo with its subtle tangy citrusy flavor.
- Seasonings: a combination of salt, pepper, cumin garlic powder, and onion powder give the coleslaw dressing just the right flavor.
How to Make Coleslaw
- Combine: In a large bowl, combine all of the ingredients. Toss to combine.
- Serve or store: Serve immediately or store in the fridge for up to 4 days.
The Easy Coleslaw Dressing
Coleslaw dressing is made up of mayo (I like avocado oil mayo) lime juice, and seasoning! It’s easy and delicious.
Is Coleslaw Healthy?
It sure is. Coleslaw is basically just veggies. The cabbage, carrot, and onion all add their own vitamins and nutrients.
If you want to make your homemade even healthier, swap half of the mayo in the coleslaw dressing for plain Greek yogurt. It will taste slightly different and maybe not quite as rich, but will still be delicious!
What is the Difference Between Coleslaw and Slaw?
In general, the primary difference is in the veggies used. Coleslaw tends to contain just cabbage or a blend of different types of cabbage. Slaw can be made with any fresh, crunchy veggie such as broccoli, carrot, snap peas, onions, bell peppers, etc.
So, I guess this coleslaw recipe would be classified as a “slaw”, but now we’re just getting technical! Try this Beet Slaw with Mint and Ginger or this Sweet & Crunchy Thai Slaw with Chicken for something different and fun!
Tips and Notes
- Let it rest. If you’re serving the coleslaw right away, I recommend letting it sit for about 30 minutes after mixing. This gives the veggies time to really soak in the flavors of the dressing.
- Time saving tip: We prefer the taste of freshly sliced or shredded cabbage and carrots, but it’s absolutely okay to grab a mix at the store if you’re pressed for time.
- Use other mix-ins. You can totally use other add-ins if you want to customize your slaw. Try diced apples or strawberries, dried cranberries, sliced almonds, green onions, diced bell pepper or cucumber, or even a sprinkle of bleu cheese.
This healthy coleslaw makes a great healthy snack at all times of the day, but of course it’s delicious with any number of entrees! Here are a few ideas:
- Grilled Chicken Thighs
- Slow Cooker Pulled Pork
- Baked BBQ Chicken Breast
- My Favorite Salmon Burgers
- BBQ Pork Ribs
- Moroccan Chicken Burgers
How to Store
Believe it or not, this coleslaw gets even better as it sits! So, keep the leftovers! They will last in an airtight container in the fridge for up to 4 days.
Healthy Cole Slaw
- ½ large head green or purple cabbage about 1-1/2 pounds , sliced very thin, or grated (see note)
- 1 large carrot shredded
- ¼ onion sliced thinly or grated
- 1/4 cup cilantro sliced
- ½ cup mayo
- 3 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/2 teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Combine all ingredients in a large bowl and toss to combine. Store for meal prep for up to 4 days.