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Light and Tangy Coleslaw
Light and Tangy Coleslaw
Photo: Liz Andrew/Styling: Erin McDowell

Hot dogs. Burgers. Pulled pork. Is there a quintessential summer dish that coleslaw doesn't pair well with? In this recipe, we lay off the mayonnaise and use a tangy vinegar base instead. Best of all, it comes together in a flash.

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6 servings

½ head red cabbage, shredded

½ head green cabbage, shredded

4 carrots, peeled and shredded

1 bunch scallions, thinly sliced

2 tablespoons coconut oil

½ cup rice vinegar

2 tablespoons Dijon mustard

¼ cup Greek yogurt

Zest of 2 limes

Salt and freshly ground black pepper

1. In a large bowl, toss the cabbage with the carrots and scallions to combine.

2. In a medium bowl, whisk the coconut oil with the rice vinegar, mustard, yogurt and lime zest to combine. Season with salt and pepper.

3. Toss the dressing with the vegetables until well coated. Serve immediately or refrigerate for up to 4 hours before serving.

129 calories

6g fat

19g carbs

4g protein

8g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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