Apple Veggies Coleslaw

If you're like me, who loves a side of tangy coleslaw with sticky BBQ ribs or a juicy burger, but not the richness of the mayonnaise and all that cabbage in one bite, then you'll like this much lighter and healthier no mayo version, made with kale, brussels sprouts, broccoli, green cabbage, red cabbage, orange carrots, and apples.
 1 1/4 pounds store-bought bagged coleslaw mix (kale, brussels sprouts, broccoli, green cabbage, red cabbage, orange carrots)
1 lemon (zest and juice)
2 large Fuji apples (julienne) or any sweet and crunchy apple
2 teaspoons organic apple cider vinegar
1 teaspoon sea salt
1/2 teaspoon celery salt
1 teaspoon granulated garlic
1/2 teaspoon ground black pepper
2 tablespoons extra virgin olive oil
1-2 teaspoons spicy olive oil (optional)

1.      Thoroughly rinse coleslaw mix, drain, and place it in a large salad bowl.
2.      Zest and juice lemon into the bowl.
3.      Peel, core, and julienne apples.  Then place apples into the bowl.
4.      Add remaining ingredients.  Mix evenly and serve.
Tip: If you cannot find bagged coleslaw mix in this combination of vegetables, you can buy different ones and mix them together.

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