Monday, August 17, 2015

Non-Dairy Asian Coleslaw

I’m not a big fan of traditional coleslaw. Call me crazy, but I really don’t get the appeal of raw cabbage swimming in mayonnaise.  I tried many different ingredients for cole slaw dressing and finally came up with my own recipe that in my opinion is one of the best.

In my recipe, I use lemon juice, a little honey and generous amount of olive oil. Not only is it healthier, it makes for a light, citrus flavor that tastes delicious.


1/4 small organic red cabbage
1/2 small organic green cabbage
1/2  to 1 organic carrot, shredded
Zest of 1/2 organic lemon
1/4 cup organic lemon juice
1/4 cup olive oil
1 tablespoon raw honey (add more for sweeter slaw)
1/2 teaspoon sea salt
1/8 teaspoon black pepper
Optional: (1/4 cup organic shredded broccoli)

  1. Remove any tough outer leaves from the cabbage.
  2. Trim the core and any tough stems from the cabbage and thinly slice.
  3. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. 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. 
  5. Makes:  6-8 servings


Laurel xoxo


  1. Great recipe!

    1. Thank you Lucy! I just made this yesterday and it's so delicious.


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