This is the very slaw I make in my own kitchen nearly every week. It’s easy, delicious, calls for ingredients I always have on hand, and is the perfect crunchy side dish next to any protein I’m cooking up.
Simple Healthy Coleslaw
This simple healthy slaw is just that: simple and healthy. My kids (5, 2, and 1) actually LOVE this slaw. I love it because it’s easy to make and keeps for a nice long time in the refrigerator. Like many of my recipes, consider this one a template! Use what you enjoy and what you have on hand. The goal is to end up with a crunchy side dish that checks the veggie box at the table.
Ingredients in Healthy Coleslaw
The ingredients for this homemade coleslaw are super simple – I bet you have several of them in your kitchen already! Here’s everything you’ll need:
For the Slaw
- ½ head of purple cabbage, shredded
- 10 ounces of Julienne carrots (or shredded)
- 1 head of cilantro, roughly chopped
- 1 bunch of green onion, diced
For the Dressing
- ¼ cup of olive oil
- 2 tablespoons of lemon juice
- 2 tablespoons of coconut aminos
- 1 garlic clove, grated or minced
- ½ teaspoon of sea salt
- ¼ teaspoon of ground pepper
Ingredient Variations and Modifications
- Buy a shredded cabbage and carrot mix – save time by buying a shredded cabbage and carrot mix (usually sold in a bag as a coleslaw mix – just toss the dressing packet) instead of shredding your own.
How to Make Homemade Coleslaw
Ready for the simplest recipe ever? We’ve got you! Here’s the step-by-step:
- Make the dressing – add the dressing ingredients to a large bowl and whisk to combine.
- Add the veggies – add the cabbage, carrots, cilantro, and green onion to the bowl with the dressing, and toss to combine.
- Serve and enjoy!
Tips for Making Healthy Homemade Coleslaw
- Enjoy it right away OR store it separately – make your slaw as close to the date you’re serving it as possible so that it stays crisp and fresh! If you want to make it ahead, feel free to shred/chop the cabbage, carrots, cilantro, and green onion and store those together, and then make the dressing and store that in a separate jar or container. When you’re ready to serve, simply toss the two together!
- Use a food processor – make this recipe even easier by shredding the cabbage and carrots in a food processor rather than by hand.
What Can I Serve with this Healthy Coleslaw Recipe?
A slaw like this is delicious on top of a rice bowl, taco, or sandwich. It’s also delicious on its own as a veggie component of a meal. Honestly, you can’t go wrong with how you enjoy this one! Here are some of our very favorite slaw-worthy recipes:
- Salmon Tacos
- Easy Shrimp Tacos
- Blackened Fish Tacos
- Teriyaki Salmon Bowls
- Chicken Teriyaki Bowl
- Blackened Salmon Bowls with Coconut Rice
- Instant Pot Island Chicken Bowls
How to Store Leftovers
Store any leftover coleslaw in an airtight container in the refrigerator for up to 4 days.
If you’re making this coleslaw ahead of time (so you aren’t storing *leftovers*), we recommend storing the shredded/chopped veggies separately from the homemade coleslaw dressing.
Simple Homemade Coleslaw FAQs
What is the best cabbage to use?
This recipe calls for purple cabbage, but you can use either purple or green! There is a slight variation in flavor between the two but not enough to make a huge difference in this recipe. Choose whichever you can find!
How long does coleslaw keep in the fridge?
Because the veggies in this slaw are nice and hearty, it will keep for up to 4 days in the fridge. You may need to give it a good stir or shake if the dressing collects at the bottom, but otherwise, it will be great!
Can you freeze coleslaw?
No, because coleslaw is something that you’ll want to enjoy raw (think: you aren’t cooking the cabbage at any point) we don’t recommend freezing coleslaw. The texture of the cabbage and carrots will be greatly compromised post freeze-and-thaw, so make this simple recipe fresh when you’re ready to enjoy it!
More Favorite Slaws
- Creamy Green Apple Coleslaw
- Mexican Street Corn and Kale Slaw
- Roasted Pomegranate Brussels Sprouts Slaw
- Asian Citrus Brussels Sprouts Slaw
- Mexican Coleslaw with Creamy Avocado Dressing
- Winter Veggie Coleslaw
Simple Healthy Coleslaw Recipe
For the Slaw
- ½ head purple cabbage shredded
- 10 ounces carrots Julienned or shredded
- 1 head cilantro roughly chopped
- 1 bunch green onion diced
For the Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons coconut aminos
- 1 clove garlic grated or minced
- ½ teaspoon sea salt
- ¼ teaspoon ground pepper
- Add the dressing ingredients to a large bowl and whisk to combine.
- Add the cabbage, carrots, cilantro, and green onion to the bowl with the dressing, and toss to combine.
- Serve and enjoy!