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–+ servings

Homemade Coleslaw

This is my go-to coleslaw recipe. Use avocado mayo if you can for healthier fats.
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Course: dinner, lunch, Salad
Cuisine: gluten free, low carb
Keyword: big salad, coleslaw, Dr Stephanies Kitchen
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 185kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

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

Store in the fridge for up to 5 days. 
 

Nutrition

Serving: 1cup | Calories: 185kcal | Carbohydrates: 8.6g | Protein: 1.2g | Fat: 18.2g | Saturated Fat: 2.3g | Sodium: 211.1mg | Potassium: 286mg | Fiber: 2.3g