No-Mayo Coleslaw

Tested Recipe Adapted from

No-Mayo Coleslaw


¼ small purple cabbage

½ small green / white cabbage

½ carrot, shredded

½ lemon zest

¼ cup lemon juice

¼ cup olive oil

1 tablespoon honey

1 teaspoon salt

¼ teaspoon black pepper powder

Preparation Instructions:

  1. Remove any tough outer leaves from cabbage.
  2. Trim the core and any tough stems from the cabbage and thinly slice.
  3. Add all ingredients into a mixing bowl. Toss to combine.
  4. Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.


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