Whole30 Light Coleslaw
Brighten up your mealtime with this Whole30 Light Coleslaw, a healthy, crunchy side dish that's both refreshing and easy to make in just 15 minutes! Featuring finely shredded green cabbage, sweet grated carrot, and a touch of tangy red onion, this slaw is tossed in a zesty dressing made with apple cider vinegar, Dijon mustard, olive oil, and a splash of fresh lemon juice. The addition of garlic powder, sea salt, and black pepper enhances its flavor, making it a perfect Whole30-compliant, dairy-free, and gluten-free option. Serve this crisp and flavorful coleslaw chilled as a vibrant accompaniment to grilled meats, barbecue, or your favorite Whole30 mains. It's a versatile and guilt-free classic you'll come back to again and again!
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Recipe Information
Ingredients
- 4 cups green cabbage
- 1 large carrot
- 0.5 small red onion
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
Instructions
Start by finely slicing the green cabbage. You'll want to end up with about 4 cups of thinly sliced cabbage. Place it into a large mixing bowl.
Peel the large carrot and grate it using a box grater or a food processor with a grating attachment. Add the grated carrot to the bowl with the cabbage.
Finely slice the half small red onion and add it to the bowl with the cabbage and carrot.
In a separate small bowl, whisk together the apple cider vinegar, Dijon mustard, olive oil, and lemon juice to make your dressing.
Add the garlic powder, sea salt, and freshly ground black pepper to the dressing, and whisk again until well combined.
Pour the dressing over the cabbage mixture and toss everything together until the vegetables are evenly coated.
Let the coleslaw sit for at least 10-15 minutes in the refrigerator to allow the flavors to meld together.
Serve the coleslaw cold as a refreshing side dish. It's perfect alongside grilled meats or as part of a salad plate.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 13.0 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 717 mg | 15% | |
*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.
