Lemon Cole Slaw
Brighten up your table with this crisp and refreshing Lemon Cole Slaw, a light and zesty twist on a classic side dish! Made with tender green cabbage, sweet shredded carrots, and fragrant fresh parsley, this slaw comes alive with a tangy homemade lemon dressing. A simple blend of fresh-squeezed lemon juice, olive oil, honey, and Dijon mustard delivers the perfect balance of citrusy tang, sweetness, and a hint of spice. Ready in just 20 minutes with no cooking required, this versatile recipe is ideal for barbecues, picnics, or as a vibrant accompaniment to grilled meats and fish. Bursting with fresh flavors and vibrant colors, Lemon Cole Slaw is a must-try addition to your side dish repertoire!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 small head Green cabbage
- 2 medium Carrots
- 1 small bunch Fresh parsley
- 1 large Lemon
- 3 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Start by preparing the vegetables. Remove the outer leaves of the green cabbage and thinly slice it into shreds using a sharp knife or mandoline slicer. Place the shredded cabbage into a large mixing bowl.
Peel the carrots, then grate them using a box grater or a food processor. Add the grated carrots to the bowl with the cabbage.
Finely chop the fresh parsley and add it to the vegetable mixture for a fresh burst of flavor and color.
To prepare the dressing, squeeze the juice from the lemon into a small bowl or jar. Make sure to remove any seeds.
Whisk the lemon juice with olive oil, honey, Dijon mustard, salt, and black pepper until fully emulsified. If you are using a jar, you can shake everything together with the lid tightly sealed.
Pour the lemon dressing over the cabbage, carrots, and parsley. Toss everything well to combine so the vegetables are evenly coated with the dressing.
Let the slaw rest for 10-15 minutes to allow the flavors to blend together. Taste and adjust seasoning with additional salt or pepper, if needed.
Serve immediately as a side dish, or cover and refrigerate for up to 24 hours for a chilled and slightly marinated flavor.
Nutrition Facts
Calories |
114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 381 mg | 17% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 321 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
