Coleslaw is the perfect summer BBQ side dish, and with Memorial Day weekend coming up- I thought what a better time to share! With my recent switch to dairy/gluten/soy free I knew I had to find an alternative to the traditional coleslaw. This healthy version is so light and refreshing (and in my opinion, better than the kind that is dripping in mayonnaise)- perfect for those hot summer days by the pool! With the recipe being dairy free and egg free, everyone can enjoy! Super easy to make and only takes 5 minutes, tops!
What you’ll need:
- 1 cup Apple Cider Vinegar
- ¼ cup Djion Mustard
- ½ cup Honey
- 2 tsp celery salt
- 1 lemon- squeezed
- Cracked Pepper/Salt
- 2 bags coleslaw
- 1 bag broccoli slaw
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onions
- 2 large apples diced
- 1 bag craisins
Instructions:
Place the coleslaw, broccoli, carrots and green onions in a large bowl first. Then Combine all remaining ingredients in separate bowl and mix well to create the ‘dressing’. I recommend doing a taste test after mixing, before you pour over the coleslaw. As you all know, I like to eyeball my ingredients and I almost always end up adding more of at least one of the seasonings! After you have perfected your dressing, pour all over the coleslaw, mix and enjoy!!!
