Description
This vinegar-based, simple everyday coleslaw recipe is our absolute favorite! It's all-purpose, so it can be used as a stand-alone side or salad, or as a crunchy topping for tacos, BBQ, or any sandwich/wrap.
Ingredients
Units
Scale
- 1/4 cup extra virgin olive oil
- 1/4 cup rice vinegar (or other light vinegar)
- 1/4 cup agave (or maple syrup, or honey)
- 1/4 teaspoon salt
- 2 cups purple cabbage, sliced thin
- 3 cups green cabbage, sliced thin
- 2 medium carrots, grated
- 6 green onions with tops, sliced
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup sunflower seeds
- 1 tablespoon sesame seeds
Instructions
- Make the slaw vinaigrette. In a mason jar, vigorously shake together the extra virgin olive oil, rice vinegar, agave syrup, and salt.
- Macerate the onions. Place the onions in a large bowl and add the vinaigrette. Allow the onions to sit in the vinaigrette for a few minutes to soften them and mellow out their flavor.
- Combine other ingredients. Add the cilantro, carrots, cabbage, sunflower seeds, and sesame seeds to the bowl, and stir until everything is combined and evenly coated in vinaigrette. Serve it up or store for later!
Notes
- Storage instructions. You can store healthy coleslaw in an airtight container in the fridge for up to a week. I do not recommend freezing coleslaw.
- Serving suggestions. This slaw is honestly so versatile and SO good!! I love making a big batch one day and using it in several recipes throughout the next several days. For example, black bean tacos topped with slaw and grain bowls with slaw added for tang and crunch the following night. If you're serving tacos or pulled pork sandwiches to a crowd, there should be enough for 10-12 sandwiches.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Sides
- Method: Chop & combine
- Cuisine: Dutch
Nutrition
- Serving Size: 1 heaping cup
- Calories: 218
- Sugar: 10 g
- Sodium: 131.5 mg
- Fat: 16.7 g
- Saturated Fat: 2.1 g
- Carbohydrates: 17 g
- Fiber: 4.1 g
- Protein: 3.6 g
- Cholesterol: 0 mg
