Healthy Homemade Coleslaw Recipe (No Refined Sugar)

This coleslaw is crunchy, creamy, and lightly sweet—without the refined sugar or seed oils found in most store-bought or restaurant versions. It’s a fresh, clean side dish that pairs well with almost any meal.

Ingredients

For the Slaw Base:

• 4 ½ cups organic green cabbage, finely chopped
• 1 ½ cups shredded carrots (organic)
• ½ medium purple onion, finely chopped (optional)

For the Dressing:

• ½ cup avocado oil mayonnaise
• 1 ½ tablespoons organic white wine vinegar
• 1 ½ tablespoons coconut nectar (or to taste)
• 1 teaspoon pink Himalayan or Celtic sea salt (adjust to taste)

Instructions

1. Prepare the vegetables
   Finely chop the cabbage and carrots. If using onion, chop it as well. Combine all in a large mixing bowl.
2. Make the dressing
   In a small bowl, whisk together the avocado mayo, white wine vinegar, and coconut nectar until smooth.
3. Combine everything
   Pour the dressing over the cabbage mixture and toss until well coated.
4. Add salt
   Season with salt to taste, then mix again. Let the coleslaw sit for 5–10 minutes before serving for the flavors to develop.

Tips

• Skip pre-packaged coleslaw mixes. Freshly chopped cabbage and carrots have better texture and flavor.
• Coconut nectar is a lower-glycemic alternative to sugar and helps keep this recipe more blood-sugar friendly.
• This coleslaw stores well in the refrigerator for 3–4 days and makes a great meal prep side.