Southern Sunday Slaw

Southern Sunday Slaw


It might still be winter but I’m already thinking of summer!

This cole slaw recipe has no mayonnaise so it tastes lighter but it’s FULL of flavor.

I love to use my food processor for shredding the vegetables in this recipe – I’m done making it in no time. But if you don’t have a food processor or prefer not to use one, you can certainly shred the vegetables by hand or just cut them with a knife.

This slaw can be made a few hours ahead of time. That actually allows the flavors to meld – I prefer making it 12 hours ahead for maximum flavor potential.

But it’s still great if you don’t have time to wait.

There’s a hint of sweetness along with tartness from the vinegar. That along with the crunch from the fresh vegetables will have you loving this recipe in no time.

You’ll notice I like to use a sweetener called Swerve. It’s an all-natural sugar replacement made from erythritol that measures cup-for-cup like regular sugar. Swerve has no calories and their tests show that it does not affect blood glucose or insulin levels. I try not to overdo it with any sweetener but it’s nice to have another option for cooking. Try it and let me know what you think!

You can change up the ingredients in this recipe too, using purple cabbage, red bell pepper, sunflower seeds, or green onion instead. Add more or less sweetener depending on your preference but I think this recipe has a good balance of everything.

This Southern Sunday Slaw is perfect to take to a potluck BBQ or just make some to have a healthy lunch option. Add it to your salad for added color and flavor or just top a big bowlful of it with some leftover chicken or salmon.

Whatever you choose, let me know what you think!


Sunday Southern Slaw
Serves 4
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186 calories
14 g
0 g
14 g
2 g
2 g
211 g
683 g
5 g
0 g
12 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 186
Calories from Fat 123
% Daily Value *
Total Fat 14g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
Sodium 683mg
Total Carbohydrates 14g
Dietary Fiber 4g
Sugars 5g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 medium green cabbage
  2. 1/2 medium radicchio
  3. 1/4 medium red onion
  4. 2 large carrots, stems removed
  5. 1/2 cup apple cider vinegar
  6. 1/4 cup extra virgin olive oil
  7. 1 Tablespoon Swerve sugar (or your preferred sweetener)
  8. 1 Tablespoon Dijon mustard
  9. 1 teaspoon salt
  10. 1/4 teaspoon cracked black pepper
  11. 3 Tablespoons fresh parsley, freshly chopped
  1. Cut the 1/2 cabbage into sections that will fit in your food processor’s feed tube.
  2. Using the shredding blade, shred the cabbage. Empty cabbage into large bowl.
  3. Then shred radicchio, red onion, and carrots. Empty those into the same bowl with cabbage and toss together. Set aside.
  4. In a small bowl, add vinegar, olive oil, sweetener, Dijon, salt, and pepper. Stir to mix.
  5. Pour this mixture over the shredded vegetable mixture and toss to coat.
  6. Sprinkle with parsley and serve.
Caitlin Russell Nutrition | Weight Loss | LEAP Food Sensitivity Testing

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