Homemade Coleslaw
Time
15 min
Serves
8
Published July 3 2024 by Dr. Stephanie Gray, DC
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I always make my own Homemade Coleslaw. It’s fresher, healthier and tastes significantly better than store bought. I love to use fresh lime juice, cumin seeds and dill to enhance the flavour of my coleslaw.
This recipe is easy to make and is perfect for those summer days when you don’t feel like cooking. It goes perfectly with burgers, sausage or even grilled portobello mushrooms.
I used avocado mayonnaise for this coleslaw as it’s made with healthier oil. It’s ok to use regular mayo or make your own avocado mayo if you don’t have any on hand. Avocado mayo can be super expensive to buy in a regular grocery store, which is why I buy it at Costco when it’s available.
This coleslaw will quickly become on of your favourites!
Try my other healthy salad recipes:
Cucumber Salad with Pistachios Feta & Dill
Shredded Brussel Sprouts with Bacon & Egg
Creamy Lemon Tahini Maple Salad Dressing
Why you should make your own Coleslaw vs. buying store bought?
- Freshness : Homemade coleslaw is fresher and crisper. This coleslaw has a fresh and crunchy texture from the cabbage and carrot.
- Healthier Ingredients: When you make your own coleslaw you have control over the ingredients. Here I used avocado mayonnaise, which improved the quality of the fats in the salad. Avocado mayo is made from avocado oil while conventional mayo is made with soybean oil and canola oils which are pro-inflammatory in nature.
- Creamy Texture: Avocado mayonnaise creates a creamy texture that’s perfect for coleslaw.
- Dietary Preferences: This coleslaw recipe caters to the person who cares about eliminating or decreasing seed oils from their diet. If you need to avoid egg, I suggest you make your own mayonnaise as most vegan mayos are made with pro-inflammatory seed oils.
How to Store this Homemade Coleslaw
Store leftover salad in glass container. Must be refrigerated. Use within 5 days. Use tongs to mix salad up to refresh after it’s been sitting.
Homemade Coleslaw
Equipment
-
1 large salad bowl
-
large tongs or large mixing spoon
Ingredients
- 4 cups shredded green cabbage
- 3 cups shredded red cabbage
- 1 cup grated carrot or matchstick carrots
- 1 tbsp cumin seeds sub fennel seeds
- 1/4 cup fresh dill sub parsley
- 3/4 cup avocado mayonnaise sub regular mayonnaise/use vegan mayo for egg free/dairy free
- 1/4 cup lime juice sub lemon juice or apple cider vinegar
Instructions
-
In a large salad bowl, add cabbage and carrot.
-
Add avocado mayonnaise, lime juice, cumin seeds and dill. Use tongs to mix all the ingredients.
Notes
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are gluten-free. Some are ketogenic or paleo friendly.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media