Sunshine Coleslaw with Lemon French dressing

This scrumptious coleslaw will get its brilliant and tangy taste from a easy, selfmade lemon French dressing. And with the addition of additional greens, it makes the right summer time facet dish!

Why We Love This Crisp & Refreshing Coleslaw Recipe

In case you are on the lookout for a lightweight and refreshing facet dish, you’ve come to the precise place. This Sunshine Coleslaw is made with crispy greens and coated in a tangy lemon French dressing. As an alternative of vinegar, this recipe requires lemon juice, which provides it a pleasant brilliant taste. It’s completely scrumptious, and the right addition to your summer time meals. Nonetheless, this easy salad is made with pantry staples and recent substances which are available all 12 months lengthy.. so it’s one which I flip to all 12 months lengthy!

Coleslaw with cucumbers and garnished with lemon slices in a serving bowl.

Components You’ll Have to Make This Coleslaw:

  • Cabbage– I exploit a mixture of inexperienced and purple cabbage, however any mixture will do.
  • Carrots
  • Cucumber
  • Inexperienced Onions
  • Lemon– Use recent lemon juice! You’ll get a significantly better taste.
  • Avocado Oil– You may as well use olive oil.
  • Honey– You may as well use sugar or maple syrup if desired.
  • Garlic
  • Salt & Cracked Black Pepper
Ingredients needed to make sunshine coleslaw with lemon vinaigrette.

The best way to Make Sunshine Coleslaw with Lemon French dressing:

  1. Shred the cabbage. Utilizing a mandolin, slicer attachment on a meals processor, or sharp knife- reduce the cabbage into skinny slices.
  2. Prep the veggies. Shred the carrots, slice the inexperienced onion, and quarter and thinly slice the cucumber. Put them in a big bowl with the shredded cabbage.
  3. Make the French dressing. In a small bowl, add the lemon French dressing substances. Whisk to mix.
  4. Toss the coleslaw. Drizzle over the greens and toss to mix.
  5. Chill. Put within the fridge to sit back for as much as 2 hours earlier than serving for one of the best taste and texture.
  6. Take pleasure in!
Process shots showing how to make coleslaw with lemon vinaigrette.

Suggestions & Solutions

I desire shredding my very own cabbage after I make coleslaw, however be happy to make use of a bag of pre-shredded coleslaw combine.

Permitting the coleslaw to sit back for a bit earlier than serving permits the flavors to meld and the cabbage to tenderize a bit. Though it’s best eaten the day it’s made, leftover coleslaw ought to final 2-3 days within the fridge.

This recipe is tremendous adaptable! The dressing can also be scrumptious on spinach. You possibly can mess around with the veggies too. Strive including radishes, sugar snap or snow peas, thinly sliced apples, or jicama.

Strive serving this coleslaw with bbq rooster, turkey burgers, quiche, or selfmade fish sticks.

A close up shot of homemade coleslaw topped with lemon slices in a white serving bowl.
Mayo-free coleslaw in a white bowl with a wooden serving spoon.

Searching for Extra Scrumptious Salad Recipes?

Sunshine Coleslaw with Lemon French dressing

Sunshine Coleslaw is a brilliant and tangy slaw with a refreshing citrus twist.

Prep Time15 minutes

Cook dinner Time0 minutes

Whole Time15 minutes

Course: Aspect Dish

Delicacies: American

Servings: 6

Energy: 87kcal

  • Chop each pink and inexperienced cabbage into skinny chunk dimension slices. Add to a big bowl.

  • Shred carrots, chop inexperienced onion and quarter and thinly slice the cucumber. Add to the bowl.

  • To make the French dressing, in a medium dimension bowl add lemon juice and zest, oil, honey, grated garlic, salt and pepper. Whisk to mix. Pour over the cabbage combination and stir to mix.

  • For greatest taste, refrigerate for not less than half-hour earlier than serving. You possibly can refrigerate as much as 2 hours earlier than serving for greatest taste and texture. The veggies will begin to break down and grow to be a bit watery after 2 hours within the fridge.

Energy: 87kcal | Carbohydrates: 11g | Protein: 1g | Fats: 5g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Sodium: 420mg | Potassium: 251mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3982IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 1mg

Key phrase : Coleslaw with Lemon French dressing

Natalie Monson

I am a registered dietitian, mother of 4, avid lover of meals and robust promoter of wholesome habits. Right here you’ll find numerous scrumptious recipes filled with fruits and veggies, ideas for getting your youngsters to eat higher and grow to be intuitive eaters and many sources for feeding your loved ones.

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