Sunshine Coleslaw with Lemon French dressing

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

Why We Love This Crisp & Refreshing Coleslaw Recipe

If you’re in search of a light-weight and refreshing facet dish, you’ve come to the suitable place. This Sunshine Coleslaw is made with crispy greens and coated in a tangy lemon French dressing. As a substitute of vinegar, this recipe requires lemon juice, which provides it a pleasant vivid taste. It’s completely scrumptious, and the right addition to your summer season meals. Nonetheless, this straightforward salad is made with pantry staples and recent substances which might be available all yr lengthy.. so it’s one which I flip to all yr 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 can even use olive oil.
  • Honey– You can even use sugar or maple syrup if desired.
  • Garlic
  • Salt & Cracked Black Pepper
Ingredients needed to make sunshine coleslaw with lemon vinaigrette.

The 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- lower 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 relax for as much as 2 hours earlier than serving for the most effective taste and texture.
  6. Take pleasure in!
Process shots showing how to make coleslaw with lemon vinaigrette.

Suggestions & Recommendations

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

Permitting the coleslaw to relax 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’ll be able to mess around with the veggies too. Attempt including radishes, sugar snap or snow peas, thinly sliced apples, or jicama.

Attempt serving this coleslaw with bbq rooster, turkey burgers, quiche, or home made 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.

In search of Extra Scrumptious Salad Recipes?

Sunshine Coleslaw with Lemon French dressing

Sunshine Coleslaw is a vivid 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 purple 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 a minimum of half-hour earlier than serving. You’ll be able to 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 powerful promoter of wholesome habits. Right here you can see a number of scrumptious recipes filled with fruits and veggies, ideas for getting your youngsters to eat higher and grow to be intuitive eaters and plenty of sources for feeding your loved ones.

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