Whole Foods Makeover: Sweet and Tangy Coleslaw
Once upon a time my husband didn’t like coleslaw. Actually, until college I didn’t like coleslaw either so I was fairly understanding of his disdain for the food. Then one day he came home from work and declared that a co-worker had made a coleslaw that he tried and loved. Not liked, loved. Game on!
Last time he came home and declared something similar it resulted in my renowned guacamole. So I knew I was up for the challenge. However, we had started the Get Real series and I was (am) trying desperately to make transitions to healthy choices in our lives. So I was on a quest for how to health-ify this Summer side dish.
I believe that I have come up with the perfect combination. This coleslaw is sweet and tangy, it isn’t heavy on mayonnaise flavor, in fact, it is more heavy on coconut as a flavoring. If you aren’t a fan of coconut oil or the flavor it gives to food you might want to just sub in the vegetable oil. It won’t be as “whole foods” but it will be a hit. Myself and several friends swear by the coconut oil in this recipe. It gives it a tropical flavor that makes me feel like I am sitting on the island of Maui; that is until one of the kids pulls at my leg and drags me back to reality.
I will say that hand shredding a head of cabbage makes it so much more flavorful than using the bagged kind. I tried it in a hurry one day with the bag kind and even my husband agreed, it wasn’t the same. So for your next picnic or carry-in, give it a try!
Sweet and Tangy Coleslaw
Tricia @ onceamonthmeals.com
- 0.5 heads cabbage, cored and finely shredded
- 3 carrots, shredded
- 2 Tablespoons finely diced onion
- 0.67 cups organic or homemade mayonaise
- 3 Tablespoons coconut oil, melted (can sub vegetable oil)
- 0.5 cups organic pure cane sugar
- 1 Tablespoon white vinegar
- 0.25 teaspoons salt
- 1 teaspoon poppy seeds
Combine the cabbage, carrots and onion in a bowl. In a small bowl mix together the remaining ingredients for the dressing. Pour dressing mixture over cabbage mix and toss until well coated. Chill at least 2 hours before serving.
Not recommended. If you are looking for a freezer coleslaw, consider our Freezer Coleslaw
**conversion chart image provided by Erik Spiekermann
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