Lemony Summer Slaw

Deli-style potato salad and coleslaw are my guilty pleasure: creamy, rich & so satisfying, but so not helping my waist-line. These salads can be high calorie, high fat, mayonnaise-based and overbearing.

This tart yet sweet alternative is my take on coleslaw, a crisp and refreshing twist on the classic BBQ side dish. Replacing the heavy dressing from the deli counter with a homemade, light vinaigrette your guests will be WOWed by this easy accompaniment.


1 lemon, zested

2 lemons, juiced

2 Tablespoons honey

1/4 cup olive oil

1 small head of green cabbage, shredded (purple cabbage also works; plus adds great color!)

1/2 cup toasted sunflower seeds (almonds, pumpkin or sesame seeds work too)

1/2 cup dried cranberries

Salt and pepper to taste

For added bonus (nutrients): 1/4 cup sliced green bell pepper, 2 cups shredded fresh kale, 1/2 cup thinly sliced cucumber


  1. In a large bowl, whisk together the lemon juice and zest, honey and olive oil until fully combined.
  2. Add the cabbage, other veggies (optional), seeds and cranberries to the dressing and toss to coat.

This salad is best when allowed to sit in dressing for at least 30 minutes. Refrigerate for up to 4 days!



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