Healthy Coleslaw


  • 5 Cups  grated purple cabbage
  • 5 s  carrots, peeled and grated
  • 1 Cup  grapeseed oil
  • 1/2 Cup  apple cider vinegar
  • 1/4 Cup  agave nectar
  • 1 Teaspoon  Celtic sea salt

I made this coleslaw for our little July 4 barbecue. It is based on a recipe from the Joy of Cooking. Of course that one has a lot of unhealthy ingredients like sugar, white vinegar, and mayonnaise, so mine is slightly different. It’s a new twist on everyone’s old favorite. And yes, you have permission to make it with green cabbage instead of purple. 


Combine the grated cabbage and carrots in a large bowl. In a separate bowl, add the grapeseed oil, apple cider vineger, and agave nectar. Toss well with the cabbage and carrots. Season with salt and toss again before serving. 

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