Healthy Honey Mustard Coleslaw
Am I wrong, or is coleslaw one of those dishes people either love or hate? I never liked it when I was younger, but in recent years, I've grown to really love this side dish. What I don't like about it, however, is the mayo. While I would love to whip up homemade mayo all summer, it just doesn't happen. Unfortunately store-bought mayo isn't often made with healthy fats and has added sugar, and it of course has preservatives and additives. This is just the first of many "Skinny Take" recipes I'll be adding this month. I want to take traditional summer favorites and remix them in healthier, fresher ways and in ways that my food-allergy family can enjoy these treats. This recipe turned out so well, one of my daughters loved it even though she typically hates cole slaw. The recipe is quite versatile; if you want it spicy, simply add a few dashes of ground red pepper.
- 1 head green cabbage
- 5 medium carrots
- 1/2 red onion
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp white vinegar
- juice 1 small to medium size lemon
- 1 tbsp stevia
- 1/4 cup honey
- 1/4 cup stone ground mustard
1. Shred the cabbage into shoestring pieces and place in a large bowl. Add the salt, vinegar, stevia, and lemon juice and mix well with your hands to start breaking down the cabbage. At this point, you HAVE to taste the cabbage. It's so sweet and slightly tangy. I snacked on a bunch before I was even finished with prepping the carrots. I can't wait to get to the store and get another head of cabbage to make by itself with the lemon juice and spices. It's such a yummy, crunchy, and healthy snack.
2. Use a grater to shred the carrots, and slice the onion into thin pieces.
3. Add the carrots and onions to the cabbage, then stir in the honey and mustard until evenly mixed. Add pepper to taste (or red pepper to make it spicey).