- Calories: 140
- Protein: 1 g
- Total Fat: 7 g
- Unsaturated Fat: 7 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Total Carbohydrate: 17 g
- Dietary Fiber: 3 g
- Total Sugar: 13 g
- Natural Sugar: 10 g
- Added Sugar: 3 g
- Sodium: 260 mg
This no-mayo, zesty coleslaw is light and tangy, and terrific as a standalone side or a tasty topper for sandwiches, burgers, and salads. For the perfect veggie-to-dressing ratio, be sure to add the dressing slowly until you reach your desired amount, because you’ll likely have some leftover and you don’t want to oversaturate the shredded veggies. Once everything is mixed together, serve immediately or let the bowl sit in the fridge for a few hours so the flavors can sink in and mingle. Hope you love it!
- Prep time
- Total Time
- • 4 cups shredded cabbage (*see note)
- • 2 cups shredded carrots (*see note)
- • ½ cup chopped scallions (green onions)
- • ½ to 1 cup dried cranberries
- • ¼ cup apple cider vinegar
- • 3 tablespoons extra virgin olive oil
- • 1 tablespoon honey
- • 1 teaspoon Dijon mustard
- • ½ teaspoon kosher salt, plus more to taste
- • Ground black pepper to taste
*Note: You can use 6 cups store-bought pre-shredded vegetable blend (14-ounce bag) in place of the cabbage and carrots.
Combine the cabbage, carrots, scallions, and cranberries in a large bowl and toss to mix.
In a small bowl, combine the vinegar, oil, honey, mustard, salt and pepper. Mix until emulsified. Then, add a small amount over the cabbage mixture and toss. Continue adding more dressing until you reach your desired amount (you will likely have 1 to 2 Tablespoons leftover, so be careful not to dump in too much). Season with additional salt and pepper to taste.
Try this Kale-Pesto Macaroni Salad!