Classic Coleslaw

Here’s a question for you. How do you spell coleslaw? One word or two? I think it looks better as one, but Google says you can spell it both ways. So feel free to spell it whichever way you think looks best!

This recipe is a loose variation of my mom’s recipe. My dad may have even made it first, I’m not sure! But either way, when I was home for my dietetic internship, it was a staple in our fridge. It holds up really well thanks to the crunchy and tough vegetables that make up the salad, so it’s great to make at the beginning of the week.

It also can be eaten in different ways – not just as a side. My dad loves to add this coleslaw to his sandwiches or tacos (Stein’s on Magazine St. does that BTW). I love to add a fried egg or two on top and call it dinner. And if I’m really feeling wild, I’ll add it into another salad with greens, chicken, and bell peppers! And don’t forget about those summer BBQs – this is the perfect healthy side to bring. It’s so simple you won’t even have to stress about making it.

So what exactly makes this recipe healthier? For starters, simple, clean ingredients. If you buy coleslaw at the store, you may notice some preservatives and artificial flavors on the label. The vegetables are most likely not very fresh, and just from a bagged mix. You’ll also notice WAY more mayo. And a mayo that uses highly processed oils like canola, instead of the avocado mayo I suggest here.

And most importantly, it tastes better when it’s fresh like this – I promise!

Classic Coleslaw

An easy, healthy side dish

Course Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Author Amy Davis


  • 1/2 head cabbage
  • 2 medium carrots
  • 1/2 medium white onion
  • 1/2 cup avocado mayo
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Creole mustard (or whole grain mustard)
  • Freshly cracked salt & pepper to taste


  1. Thinly slice cabbage and onion. Add to large bowl. 

  2. Using a vegetable peeler, remove outer layer of carrots. Then continue using peeler to add thin strips of carrots to the bowl with the cabbage and onion. 

  3. Add remaining ingredients and mix well. 

  4. Serve as a side to any meal, or add to sandwiches or tacos! 

Recipe Notes

Nutrition Facts per serving: 120 calories, 10.5g fat, 1.5g sat. fat, 6g carbs, 3g sugar, 2g fiber, 1g protein