Sunshine Coleslaw with Lemon Vinaigrette
Sunshine Coleslaw is a bright and tangy slaw with a refreshing citrus twist.
Servings 6
Calories 87kcal
Ingredients
- 4 cups green cabbage thinly chopped
- 2 cups red cabbage thinly chopped
- 1 cups carrots shredded
- 2 stalks green onion chopped
- 1 medium english cucumber
Lemon Vinaigrette
- 1/3 cup fresh lemon juice
- zest from one lemon
- 2 tablespoons olive or avocado oil
- 1 tablespoon honey
- 2 cloves garlic finely grated
- 1 teaspoon sea salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Chop both red and green cabbage into thin bite size slices. Add to a large bowl.
- Shred carrots, chop green onion and quarter and thinly slice the cucumber. Add to the bowl.
- To make the vinaigrette, in a medium size bowl add lemon juice and zest, oil, honey, grated garlic, salt and pepper. Whisk to combine. Pour over the cabbage mixture and stir to combine.
- For best flavor, refrigerate for at least 30 minutes before serving. You can refrigerate up to 2 hours before serving for best flavor and texture. The veggies will start to break down and become a bit watery after 2 hours in the fridge.
