Coleslaw with a Twist

A fast and easy summer dish that is great for topping meat and fish.


  • 1½ cups green cabbage, shredded
  • 1½ cups red cabbage, shredded
  • 1 cup carrots, shredded
  • 1 Tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp dijon mustard
  • 2 tsp honey
  • ½ tsp salt



  1. Finely shred both green and red cabbage. Coarsely shred carrots.
  2. In a large bowl, whisk together olive oil, apple cider vinegar, dijon mustard, honey, and salt.
  3. Add in cabbage and carrots, toss to coat.
  4. Let stand for 5 minutes before serving.


Handling & Storage

Look for cabbage heads with shiny, compact leaves that are heavy for their size and free of blemishes.

Store in the refrigerator for up to a week in an airtight plastic bag. If you store a section, cover it tightly with plastic wrap and use within 2 days.

To prepare, remove outer leaves and cut cabbage into pieces, then wash well under running water.

Nutritional Information

Calories: 69
Total Fat: 3.7 g
Saturated Fat: 0.5 g
Trans Fat: 0.0 g
Cholesterol: 0 mg
Sodium: 364 mg
Total Carbohydrates: 8.9 g
Dietary Fiber: 2.1 g
Sugars: 6.0 g
Protein: 1.1 g