This healthy coleslaw is incredibly delicious and made with fresh vegetables and fruit. There's no added sugar and no mayonnaise! Naturally sweet with a hint of tang, this coleslaw recipe is perfect any time of the year!
When you hear coleslaw, you probably think "full of mayonnaise" and "unhealthy". But you're not going to get that with this version. This is a healthy coleslaw that is full of fresh vegetables and fruit! And it's a no mayo coleslaw. The coleslaw dressing is nothing but a little bit of lemon and pineapple juice!
So forget the mayonnaise and enjoy the natural flavors of fruit juice! Just like in this apple salad with kale, the fresh cut apple in this coleslaw really pushes the flavor over the top! And it pairs well with some many different types of foods!
Try serving this healthy coleslaw recipe at your next backyard BBQ! It makes a great side dish when served with this grilled Greek marinated chicken, these smoked BBQ pork ribs, and this grilled Juicy Lucy burger!
👩🍳 Important Note: Even though I use the Saladmaster food processor, it's not required! You can shred the vegetables with a grater, slice them with a knife, or use any food processor!
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ℹ️ Why This Recipe Works
1. This healthy coleslaw is vegan, paleo, gluten free, and dairy free!
2. It's crunchy, full of nutrition, and very easy to make.
3. Only takes 15 minutes to prep and it can be made ahead of time!
🛒 Ingredients You'll Need
- Green Cabbage - a base ingredient that is mild in flavor, adds texture, and pairs extremely well with other vegetables.
- Red Cabbage - a superfood, it adds a vibrant color and has a lot of nutritional benefits.
- Carrot - adds sweetness and color.
- Zucchini - mild in flavor, it adds flavor and a lot of nutritional value.
- Squash - use a yellow summer squash. Adds color, texture, and mild flavor.
- Radishes - not your typical coleslaw ingredient, but it adds a slight peppery flavor and pairs well with the other flavors.
- Apple - adds a nice crunch and hint of tartness.
- Celery - provides crunch and texture.
- Lemon - used to make the coleslaw dressing. Adds a hint of tartness.
- Pineapple Juice - used to make the coleslaw dressing. Adds a hint of sweetness that balances the tartness.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Peeling Vegetables/Fruits: I choose to leave all the peelings on the vegetables and fruit because that's where a lot of the nutrients live. However, you can peel them if you'd like.
- Cutting/Shredding Vegetables: You don't have to own/use a SaladMaster food processor with cinder cones to make this healthy coleslaw. Even though they come in handy, you can opt to use a knife or grater to cut all the vegetables.
- Using Cinder Cones: You really don't have to use the Saladmaster Food Processor to make this dish, but if you have it, here's the cinder cone options you can use for each fruit and/or vegetable:
- Head of Green Cabbage - use Cone #3
- Head Red Cabbage - use Cone #3
- Zucchini - for sliced, use Cone #4. For shredded, use Cone #1
- Yellow Summer Squash - for shredded, use Cone #2.
- Radishes - for sliced, use Cone #4. For shredded, use Cone #2
- Carrot - for shredded, use Cone #2
- Celery stalk - for shredded, use Cone #1
- Honeycrisp Apple - for sliced, use Cone #4. For shredded, use Cone # 2
- Types of Apples: Tart, yet slightly sweet apple works best when making this healthy coleslaw. Honeycrisp, Macintosh, or Granny Smith apples work best. If you love apples, use 2 apples instead of 1 in the slaw.
🔪 Step-By-Step Recipe Instructions
Step 1: Start by washing all the vegetables and fruit. Cut both the green and purple cabbage into quarters. Set aside.
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👩🍳 Chef's Note: You will only use 1 quarter of the green cabbage and 1 quarter of the red cabbage for this coleslaw recipe. Store the remaining cabbage in the refrigerator for later use. Or use the green cabbage in this Slow Cooker Brisket Recipe and the red cabbage in these Jackfruit Tacos.
Step 1-2: Shred both the red and green cabbage. If using cinder cones, use cone #3.
Step 3-4: Shred the zucchini and the radishes. If using cinder cones, use cone #3.
Step 5-6: Shred the carrot and the apple. If using cinder cones, use cone #2.
Step 7-8: Shred the yellow squash and the celery. If using cinder cones, use cone #2 for the squash and cone #1 for the celery.
Step 9: Place all the shredded vegetables and the fruit in a large bowl. Mix well until just combined.
Step 10-11: Add 1 Tablespoon of fresh squeezed lemon juice from a lemon into the bowl. Then, slowly add ¼ cup of pineapple juice.
Step 12: Using a large spoon, mix well to combine.
And there you have it, the best healthy coleslaw that goes with just about anything! I even like adding it on top of this sweet potato burger for added crunch!
🙋 Recipe FAQs
Yes! Any type of cabbage works well! Try using Napa cabbage. And if you don't like green cabbage or red cabbage, substitute it by doubling up on the type of cabbage you do like!
Yes! Feel free to mix things up! This is an incredibly versatile recipe so feel free to substitute or add any of these vegetables: green onions, cilantro, bell peppers, broccoli, or cucumber!
It's best fresh but if you have any leftovers, store them in an air-tight container with a lid in the refrigerator for up to 2 days.
💭 Expert Tips
- Always use fresh ingredients that are vibrant in color. Not only will your coleslaw taste better, but you'll get the most out of the nutrients.
- Use the juice from a can of sliced pineapple if you can't find a small can of pineapple juice.
- To add some creaminess to the coleslaw while keeping it healthy, try adding some plain Greek yogurt.
- Taste test and add more lemon juice and/or pineapple juice according to your taste preference.
- Eat it right away or chill it for an hour before serving. It's delicious either way!
🥗 More Salad Recipes
If you tried this healthy coleslaw or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Coleslaw
Ingredients
- ¼ head green cabbage, shredded or finely chopped (cone #3)
- ¼ head red cabbage, shredded or finely chopped (cone #3)
- 1 zucchini, shredded or finely chopped (cone #4)
- 3 radishes, shredded or finely chopped (cone #4)
- 1 carrot, strung (cone #2)
- 1 honeycrisp apple, shredded or finely chopped (cone #4)
- 1 yellow summer squash, shredded or finely chopped (cone #2)
- 1 celery stalk, shredded, (cone #1)
- 1 Tablespoon fresh lemon juice
- ¼ cup pineapple juice Use the juice from a can of sliced pineapple
Instructions
- Ensure all your veggies are washed and either shredded or chopped, per the notes above.
- Mix all vegetables and apple together in a big mixing bowl.
- Squeeze 1 Tablespoon of lemon juice from a lemon into the bowl.
- Add the pineapple juice and mix until well combined.
- Serve chilled.
Notes
-
- Pineapple Juice: Use the juice from a can of sliced pineapple if you can't find a small can of pineapple juice.
- Cutting/Shredding Vegetables: You don't have to own/use a SaladMaster food processor with cinder cones to make this healthy coleslaw. Even though they come in handy, you can opt to use a knife or grater to cut all the vegetables.
- Creamy Texture: To add some creaminess to the coleslaw while keeping it healthy, try adding some plain Greek yogurt.
- Taste Test: Add more lemon juice and/or pineapple juice according to your taste preference.
- Chill or Room Temperature: Eat it right away or chill it for an hour before serving. It's delicious either way!
- If you are using a Saladmaster machine, here are your cone sizes:
-
- 1⁄4 head green cabbage - use Cone #3
- 1⁄4 head red cabbage - use Cone #3
- 1 zucchini, sliced, - Cone #4
- 3 radishes, sliced, use Cone #4
- 1 carrot, strung, use Cone #2
- 1 yellow summer squash, strung, use Cone #2
- 1 celery stalk, shredded, use Cone #1
- Apple - Cone #4
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Dr T
Amanda, we are so tired of the usual vinegar or mayo based cole slaw recipes; so we tried this one from you. The sweetness of the pineapple juice with the brightness of the lemon juice are a hit. We top our pulled pork with it and... man, that's good. Both my wife & I love it! Thanks for a nice spin on the usual.
Amanda Mason
Hi Dr. T! Thank you so much for letting me know that you liked the coleslaw so much! It's a refreshing version, for sure and so healthy!!
Jamie
This is one of my favorite side dishes and I can actually eat this any time of the day. Aside from its delicious taste, it is also delicious!
Amanda Mason
I'm so glad you love it so much!!!
Ann
I love coleslaw! Always a great side dish for BBQs. I love that this can be made with a lot of homemade ingredients.
Amanda Mason
enjoy!
Amanda | Maple Alps
I love how colourful this coleslaw is! So beautiful. I'll have to try this out!
Amanda Mason
Thank you! I hope you enjoy it!
Lili Simmelink
What a great way of making cabbage, it really looks delicious! I'll try your recipe!
Lili x
Amanda Mason
Yes - a great way to use up cabbage! It's so healthy!!
Kelly @ Trial and Eater
So fresh and colorful! Many coleslaws I've had are way too soggy but this looks great. Pinning for later 🙂
Amanda Mason
Yep - no soggy coleslaw with this recipe! Only crisp and fresh!
Clarice | Pursuing the Simple Life
This looks delicious! Can't wait to try it. I like that you shared the nutrition facts.
Amanda Mason
Thanks Clarice! Yes, this is a healthy batch so having those nutritional facts are important to me to share with others!
Sofia
Wow, what a gorgeous take on coleslaw! Definitely bookmarking - and pinning - for future summer picnics 🙂
Amanda Mason
Thanks Sofia! Yes, this is a totally different spin on Coleslaw but it's such a crowd pleaser!
s
Looks so good! thank you for sharing!
Amanda Mason
Thanks! I hope you enjoy it!