Coleslaw – Double take

I love coleslaw but the mayonnaise started putting me off so I started experimenting and found that a combination of lemon, olive oil and honey with either mustard or paprika depending on your mood giving a great tangy kick.

This is always a hit with anyone who like coleslaw. I recommend trying both variations, the mustard being a little sharper and the paprika adding a hint of sweet piquantness.


  • 1/3 of a medium sized green cabbage, finely shredded
  • 1/5 of a medium red cabbage, finely shredded
  • 2 medium carrots, grated
  • 20 ml olive oil
  • 20ml lemon juice (approximately 1/2 a lemon squeezed)
  • ½ to 1 tspoon salt ( adjust to taste )
  • 1 table spoon honey
  • 3/4 table spoon quality mustard ( smooth or wholegrain, both work well ) OR
    1 tspoon paprika


  • Add the lemon, olive oil, honey and salt to a jug and mix well
  • Now add either the mustard or paprika to and stir it in
  • Place cabbage and grated carrots into a bowl and add the dressing
  • Mix well
  • Let it sit in the fridge or at room temperature for 15-30 mins before serving. This softens the cabbage a little and lets the flavours seep in
  • Mix again before serving as some of the dressing liquid will have settled
  • Add to any dish that calls for crunchy lively coleslaw!
Categories: Whats Cooking