weight, Rebecca Lazar - HEALTHY COLE SLAW

This coleslaw is a family favorite! Light on the mayonnaise (please don’t use the typical brands that are full of chemicals, food coloring and preservatives – see the one recommended below instead) and so flavorful. A great side dish for a healthy BBQ, with the Chicken & Greens Sliders shown or perfect as a Shabbos appetizer.

Serves 8


2 bags of this organic coleslaw or 8 cups combination of finely shredded green cabbage, purple cabbage and carrots

1 bunch green onion, finely chopped

Handful of organic toasted sunflower seeds

1/2 cup soy free vegenaise

3 1/2 Tablespoons fresh squeezed lemon juice

2 teaspoons Himalayan pink salt

4 teaspoons organic coconut sugar or organic cane sugar

Putting it all together:

  • Combine coleslaw or shredded cabbage and carrots with green onion and toasted sunflower seeds in a large bowl.
  • In a separate bowl, combine soy free vegenaise*, lemon juice**, salt and sugar. Mix well with a fork so no lumps remain.
  • Add dressing to coleslaw and combine. Place in a container with a tight fitting lid and let sit in the fridge for several hours before serving.


* This recipe will not taste the same with another brand of mayo so I can’t guarantee the result.

** Do not substitute with bottled lemon juice which is an artificial product… matter what it says on the label winking