Sides · From Adam's kitchen
Honey-Lemon Slaw
A crunchy, no-mayo slaw with a honey-lemon dressing. It gets better as it sits, so it is perfect for cookouts and meal prep.
- Serves
- 4
- Skill
- Easy
- Prep
- 15 min
- Cook
- None
- Total
- 15 min
Method
Prep the cabbage (8 min)
Remove any damaged outer leaves and cut each cabbage half into quarters. Cut out the hard core at an angle, then slice the wedges into very thin shreds.
WhyThin shreds soak up the dressing and stay pleasant to eat. Thick pieces taste raw and tough.
Prep the carrots (3 min)
Peel the carrots, trim the tops, and slice them as thinly as the cabbage.
Dress (2 min)
Put the vegetables in a large bowl, add the dressing ingredients, and toss until everything is coated.
Rest (30 min)
Let it sit at least 30 minutes before serving.
Ready whenThe cabbage has softened slightly but is still crunchy.
Make it cheffy
Salt the cabbage first
How
Toss the shredded cabbage with 1 tsp salt and let it sit 20 minutes. Squeeze out the water, then add the carrots and dressing. Taste before adding any more salt.
Why
Salting pulls out extra water, so the slaw stays crunchy and does not get watery.
Swaps
- Honey → maple syrup (vegan).
- Add fresh herbs: cilantro, mint, or parsley.
Make ahead & storage
Make ahead
Make it ahead; it gets better as it sits.
Storage
Keep in the fridge. Toss again before serving.
Macros per serving
Estimate- Calories
- about 170
- Protein
- about 3 g
- Carbs
- about 28 g
- Fat
- about 7 g
Per serving, based on 4 servings and medium heads of cabbage.