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? It adds a much-needed crunch (and lovely brightness) to heartier dishes and if we’re being totally honest, sometimes it's the only vegetable on our BBQ plate. But there’s nothing sadder than a bowl of gloppy, store-bought slaw at the end of a picnic table. Thankfully, in this tangy coleslaw recipe, we lay off the mayonnaise and use a zesty vinegar base instead. The result? A lighter and more flavorful take on a classic. Best of all, it comes together in a flash and can be made up to four hours in advance. Boom, instant BBQ upgrade. 

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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. First, in a large bowl, toss the cabbage with the carrots. Then add 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 (the choice is yours).