Bright, crunchy, and built to cut through richer dishes—no sugar needed.
A simple slaw that adds texture, acidity, and freshness to whatever you’re eating. Works with tacos, bowls, grilled proteins, or on its own.
Add to tacos, bowls, or sandwiches—no sugar needed.
INGREDIENTS
• about 4 cups shredded green or red cabbage
• a handful of shredded carrots (optional)
• a few squeezes of fresh lemon (about 2–3 tbsp)
• a spoonful of Dijon mustard
• a generous drizzle of olive oil (about 2–3 tbsp)
• salt and pepper to taste
Optional:
• lemon zest
• chopped parsley or green onion
• a small drizzle of honey or maple (if you want a touch of sweetness)
METHOD
• In a large bowl, whisk together lemon juice, Dijon, olive oil, salt, and pepper
• Add the cabbage (and carrots, if using) and toss until evenly coated
• Let it sit for 10–15 minutes — it softens slightly and the flavor settles
• Taste and adjust — more lemon for brightness, olive oil for balance, or a touch of sweetness if needed
BUILD IT YOUR WAY
• Add sliced jalapeño or red pepper flakes for heat
• Toss in avocado right before serving for richness
• Add chopped herbs (cilantro, parsley, dill) to shift the flavor
• Mix in toasted seeds or nuts for crunch
• Make it creamier with a spoonful of yogurt or mayo
SWAPS & NOTES
• No lemon — use lime or a splash of vinegar
• No Dijon — skip it or sub a little whole grain mustard
• Pre-shredded slaw mix works just as well
• Holds well in the fridge for a day or two — flavor deepens over time
