Healthy Coleslaw – Guest Post – Carrie Law

I was able to sample this coleslaw at work and was immediately sold.  Here is a little something I’m going to share about myself – I don’t like (no – “don’t like” isn’t strong enough – Intensely Dislike is a better description) mayonnaise which means I’ve never been a huge coleslaw person.  That is until I ate this recipe.   Carrie was in charge of putting a healthy meal together as part of her course work and I’m so glad she agreed to share this recipe.  It is colorful, crunchy and the lemon zest adds a freshness that is very enjoyable.

Cole Slaw - finished

 Here is Carrie’s Post – 
I love food!  As a nutrition and dietetics student at Arizona State University, I love finding recipes for healthier versions of the yummy comfort foods our taste buds know and love.  With the warmth of summer already here, many of us will be gathering for backyard barbecues and poolside picnics, complete with tasty hot dogs, hamburgers, potato salad, coleslaw, deviled eggs and more.  Yum!  Unfortunately these foods are fairly high in fat, sodium and calories and aren’t the best options for those of us who are watching what we eat.  Luckily, there are healthier (and still quite tasty!) versions of this summertime fare.
One of my favorite side dishes is coleslaw.  It goes so well with a tangy pulled pork sandwich or burger right off the grill, but with mayonnaise as a staple ingredient, the fat and calorie content can be quite high.  After doing some research in cookbooks and online, I came across a recipe for a healthy no-mayo coleslaw and with some slight tweaks and taste testing, I think this is a really great option for a lower-fat, lower-calorie slaw.  The recipe consists of shredded cabbage, carrots, olive oil, honey, lemon juice and zest and salt and pepper to taste.  These ingredients yield a lighter, yet still flavorful coleslaw.  The fat content in this recipe comes from the olive oil, which is a better fat alternative to mayonnaise.
I hope you enjoy the recipe.
Healthy Coleslaw
Yields 6
A delicious "no mayo" coleslaw recipe.
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  1. 1/2 small green cabbage (Picture - uses green and purple cabbage)
  2. 1/2 carrot, shredded
  3. zest of 1/2 lemon
  4. 1/4 cup lemon juice
  5. 1/4 cup olive oil
  6. 1 tablespoon honey
  7. 1 teaspoon salt
  8. 1/4 teaspoon black pepper
  1. Remove any tough outer leaves from the cabbage. Trim the core and any tough stems from the cabbage and thinly slice. Place thinly sliced cabbage in a large bowl.
  2. Shred half a carrot and place shredded carrot in the bowl with the cabbage.
  3. Zest half of the lemon and add to the bowl of shredded cabbage and carrots.
  4. Cut the lemon in half, and using a juicing tool, squeeze the lemon into a small bowl to obtain ¼ cup lemon juice.
  5. To the bowl of sliced cabbage, shredded carrot, and lemon zest, add the lemon juice, olive oil, honey, salt and black pepper. Toss with a spoon or tongs to combine.
  6. Serve right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.
Deliciously Inspired

Cole Slaw-cabbage
Prepping cabbage

Cole Slaw-carrots
Shredding carrots

Cole Slaw - lemons
Squeezing Lemons

Cole Slaw - Dressing
Make the dressing

Cole Slaw - mixing
Mix the salad and dressing together

Now that we have this awesome recipe to work from – I wonder what you think would be tasty additions – I’d love to hear your ideas.

I’m thinking some cooked chicken and raw sunflower seeds as a main dish.



Mini Pretzel Lemon Bites

Looking for a treat that is made with awesome ingredients and no baking?  This just might be the one to try.  It doesn’t matter if the pretzel or lemon come first in the name – they are delicious.  To make gluten free – use gluten free pretzels.

Mini Lemon Pretzel Bites3 

Mini Lemon Pretzel Bites
A lemony healthy treat.
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  1. 1/2 cup chopped raw almonds
  2. 1/2 cup sesame or regular pretzels (Glutino)
  3. 1 1/4 pitted Merjoii dates
  4. 3/4 cup unsweetened coconut
  5. 1 lemon - zest and juiced
  6. 1/2 tsp lemon or orange extract
  7. 4-5 five drops of stevia or 1 Tbsp of honey
  8. Milk (I used unsweetened almond milk), if needed
  9. Sprinkles, if desired
  10. Mini cupcake liners, if desired
  1. Chop raw almonds and pretzels in food processor.
  2. Add remaining ingredients except almond milk.
  3. Mixture should come together but if a little more moisture is needed - add small among of milk.
  4. These can be rolled into balls and dipped in shredded coconut or candy sprinkles and placed in mini cupcake liners or flatten balls into a cookie shape.
  5. Store in freezer or refrigerator.
  1. Double the recipe - these go fast.
Deliciously Inspired