Strawberry Lemon Coleslaw
This refreshing Strawberry Lemon Coleslaw perfectly combines the sweet burst of strawberries with the zesty tang of lemon, all wrapped in a creamy dressing. It's a colorful and nutritious side dish that's ideal for meal prep and summer gatherings.
Ingredients
Fresh Ingredients
- 1 small head green cabbage Finely shredded for crunch and fiber.
- 1 cup strawberries Hull and slice for sweet bursts of flavor.
- 1/2 cup carrots Grated for color and sweetness.
- 1/4 cup red onion Thinly sliced; soak in water if flavor is too strong.
Dressing Ingredients
- 1/2 cup mayonnaise For a creamy texture.
- 2 tablespoons apple cider vinegar To balance sweetness.
- 1 tablespoon honey Natural sweetener.
- 2 tablespoons lemon juice Freshly squeezed for tang.
- to taste salt and pepper For seasoning.
Instructions
Preparation
- Finely shred the small head of green cabbage.
- Hull and slice the cup of strawberries.
- Grate the half cup of carrots.
- Thinly slice the quarter cup of red onion, soaking it in cold water for 5 minutes if the flavor is too strong.
Cooking/Assembly
- In a large mixing bowl, combine the shredded cabbage, sliced strawberries, grated carrots, and red onion.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, and lemon juice until smooth.
- Pour the dressing over the cabbage mixture and toss gently to coat all ingredients evenly.
- Season with salt and pepper to taste.
Serving
- Let the coleslaw sit for about 10–15 minutes to allow flavors to meld.
- Serve chilled as a side dish or at a picnic.
- Garnish with extra strawberry slices or fresh herbs.
Notes
For extra crunch, prepare right before serving. For a lighter version, substitute mayonnaise with Greek yogurt.