Dijon Coleslaw

This coleslaw is such a fun and healthy way to change things up for your next bbq or side dish. We love coleslaw all year round, but most have a lot of egg and soy ingredients in it, not to mention they are very heavy with mayo. I decide to reinvent the wheel and make a whole new type of coleslaw thats packed with nutrients and much lighter.

The key to this slaw is using a high quality dijon and making sure you have time to let it sit in the fire after mixing so it soaks up the flavor.


  • 2 C small bite sized pieces of broccoli

  • 3 C of sliced or chopped red cabbage

  • 2 TBS dijon mustard

  • 1 tbs applecider vinegar

  • 1 -2 tbs of maple syrup or honey

  • 1/4 C of shaved almonds

  • 1/2 of an avocado cut into chunks

  • Salt & pepper to taste *Everything but the bagel seasoning (optional)


  • Lightly steam the broccoli (do not over steam it will turn to much in the dish!)

  • Add cabbage and broccoli together in a bowl

  • In a small cup or bowl add all the liquids and the seasoning. Mix well

  • Taste mixture, add more honey or syrup if you prefer a sweeter taste

  • Pour mixture over broccoli and cabbage

  • Mix well, refrigerate for 1 – 4 hours, be sure to mix well once you are ready to serve

  • Top with avocado and almonds

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