Description

This easy coleslaw recipe is the perfect summer side dish! This flavorful and healing dish is made with whole foods and is completely free of vinegar.

Scale

Ingredients

16 ounces shredded coleslaw cabbage

1/2 cup plant-based yogurt

2 tablespoons plant-based milk

1 tablespoon honey (omit for Whole30)

1 teaspoon celery seed

1/2 teaspoon onion powder, optional

1/2 teaspoon salt

1 apple, cored and sliced

3 tablespoons chopped fresh parsley

2 tablespoons chopped fresh sage

Instructions

DIRECTIONS

In a mixing bowl, fold together all ingredients. If you are following Whole30, omit honey and let the natural sweetness of the apple shine through. If you are sensitive to small amounts of onion powder, this can be omitted as well.
Cover and refrigerate 30 minutes to let the flavors mingle before serving.

Notes

If you want to get ahead, you can prep this recipe up to a day before you plan to eat it. The flavors meld and the veggies soften slightly as it sits, so it’s extra creamy and flavorful on day 2.

Keywords: Whole30