Light and Tangy Coleslaw

August 16, 2016

The most popular barbecue side, without all the heavy mayo.

  • Prep: 2 hrs 10 mins
  • Yields: 6-8 servings


1/2 head of red cabbage, shredded

2 carrots, shredded

1 Fuji apple, grated

1/4 red onion, minced

1/4 cup parsley, minced

2 tablespoons honey mustard

1 tablespoon red wine vinegar

Salt and Pepper to taste


1In a small bowl, whisk together mustard and vinegar until combined. Set aside.

2Add all veggies to large bowl. Feel free to add or take away slaw ingredients at will so long as you don’t deviate too far from cabbage base.

3Add dressing to the bowl of veggies. Season with salt and pepper to taste.

4Toss veggies with dressing until combined. Allow flavors to meld in fridge for at least two hours.

5Toss once more before serving. Serve cold.

Use any good quality mustard you like, even whole grain works here.



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