Slaw is one of those deceptively unhealthy foods.
If you’re eating out, it’s hard to know whether it’s covered in fatty, sugary dressing or if it’s semi-healthy. Here’s a tip- healthy coleslaw is likely to be vinegar-based.
Mayo is one of the top ingredients for creamy coleslaw. It’s not necessarily higher in calories than oil, but it’s highly processed and full of artificial ingredients. One day I’ll attempt a creamy healthy coleslaw, but today’s recipe is a tangy, vinegar based slaw.
The main components of slaw are pretty low calorie. Cabbage and red onion have almost zero calories, even in large amounts. Fortunately my recipe’s highest calorie ingredient is olive oil. And there isn’t much of it.
I’d never made coleslaw until experimenting for this recipe and I was surprised at how easy it was to put together! It only took five minutes to chop and toss everything together. I spend more time than that looking through the cupboards for spices. You can bet that I’ll be making this much more often.
Coleslaw is an easy accompaniment for a variety of dishes. Use it in conjunction with pulled pork, burgers, ribs, or any other fun BBQ food that’s always so popular in the summer.
- ½ red cabbage
- ½ green cabbage
- ¼-1/3 red onion
- ½ cup apple cider vinegar
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon dry mustard
- ½ teaspoon onion powder
- 3 tablespoons sugar-free maple syrup
- Chop the cabbage in to thin shreds and dice the red onion
- Whisk together the liquids and spices
- Toss the dressing with the cabbage and red onion by hand