Light and Tangy Coleslaw

Light and Tangy Coleslaw

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Hot Dogs,Burgers Is there a summer dish that coleslaw doesn’t coordinate well with? this Light and Tangy Coleslaw adds a genuinely necessary crunch (and exquisite splendor) to dishes. To say the truth, in some cases it’s the main vegetable recipe you can make ahead of time.


in this tart coleslaw recipe, we lay off the mayonnaise and utilize a healthy vinegar base all things considered. The outcome? A lighter and more tasty interpretation of a work of art. The best part is that it meets up instantly and can be made as long as four hours ahead of time.

Where I found Light and Tangy Coleslaw:

I found this coleslaw recipe on recipe books that looked and sounded awesome. I adjusted it a piece to work with what fixings I had close by and it turned out truly flavorful. I adored the sweet and tart sauce on the crunchy cabbage and carrots. It’s quick,simple and delicious.

There are a couple of ways of making coleslaw as you most likely are aware, and this is one of my favorite varieties.
These additional two fixings alone give a touch of ‘kick’ to the normal rich sort coleslaw salad. Coleslaw makes the ideal backup to a dinner or can be eaten as it is.

How to Make a Light and Tangy Coleslaw:

Toss the cabbage, carrots, purple cabbage, parsley, and green onions together in a bowl.

In a smaller bowl, combine the vinegar, lemon juice, mayonnaise, sour cream, Dijon, sugar, honey, celery salt, sea salt, and freshly cracked pepper, to taste.  Whisk until well combined.  Pour the dressing over the salad and toss until evenly coated.

This recipe contains ½ cup of mayonnaise.  For that reason, I used 2 cups of shredded red cabbage and 2 cups of shredded white cabbage, plus ⅓ cup shredded carrots for a great balanced taste.

Coleslaw has the best surface and flavor the day it’s made. Make certain to save it in the ice chest until it’s ready for use. Being in the cooler for somewhere around 1 hour prior to serving is the best choice.
you can store the excess vinaigrette in the cooler for as long as 3 days. Simply don’t leave the dressing at room temperature for over 2 hours.

More Vegan Salad Recipes To try:

Peach tomato blue cheese salad

Mediterranean Chopped Salad

Green Goddess Salad

Recipe Card

Difficulty: Beginner Prep Time 30 min Cook Time 30 min Total Time 1 hr Calories: 129 Best Season: Suitable throughout the year



  1. First, in a large bowl, toss the cabbage with the carrots. Then add scallions to combine.

  2. In a medium bowl, whisk the coconut oil with the rice vinegar, mustard, yogurt and lime zest to combine. Season with salt and pepper. 

  3. Toss the dressing with the vegetables until well coated. Serve immediately or refrigerate for up to 4 hours before serving (the choice is yours). 

Nutrition Facts

Amount Per Serving
Calories 129
% Daily Value *
Total Fat 6g10%
Total Carbohydrate 19g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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