A Clean Take on Classic Coleslaw

There really is no limit to coleslaw. You can serve it as a side, on a burger, in a taco – or even all by itself!

Hands down, I’m a sucker for side dishes. If I had my way, a whole meal would just consist of all side dishes…that’s how much I love them! In the summer especially, I find that there are so many opportunities for beautiful and delicious sides.

Coleslaw just signifies summer. A refreshing, savory, slightly sweet, and crisp accent–coleslaw is always a favorite at any backyard barbecue. I love eating it paired with a grilled meat or even stuffed into a burger–or even on some fish tacos, its THAT versatile.

I discovered that using a mandoline is key for the texture of coleslaw. I like my slaw slightly finer, so the only way to achieve that is with the precision of a mandoline. I use this one–it works perfectly and is really safe/easy to use.

Ingredients
1 small head green cabbage
1/2 small head purple cabbage
2 large carrots
handfull chives
1/3 cup mayo (I use this avocado mayo)
1 tbsp apple cider vinegar
1 tbsp EVOO or avocado oil
1 tsp salt
1/2 tsp onion salt
1/2 tsp celery seeds
pinch of pepper
pinch of celery salt
juice of half a lemon

In a large bowl begin shredding the cabbages and carrots. (This will be slightly messy as cabbage tends to fall apart as you slide/cut it so just beware!) Chop the scallions finely and add to the cabbage/carrots.

In a second larger bowl begin whisking all the wet ingredients together. Then add your salt and spices. Whisk to combine.

Pour the shredded cabbage over the dressing in the largest bowl and toss to combine. If you need to mix in more cabbage at this point, that’s totally fine! If you prefer your slaw slightly wetter you can leave it as is.

Enjoy! Serve immediately or store in the fridge for serving the next day.

A clean take on the classic coleslaw recipe