Growing up, my Mom was known to make the very best homemade coleslaw. In fact, it was the only coleslaw I’d eat as a picky kiddo. Something about hers just hits different.
I’ve recreated her version using some cleaned-up ingredient swaps like homemade mayo instead of store-bought and monk fruit sweetener instead of sugar to keep this recipe healthy and nutritious. My mom’s recipe can’t be beat (of course!), but this one comes pretty darn close!
Not only is this coleslaw recipe always a hit when I bring it to potlucks or fish fries, but I also use it in a few of my other recipes like these BBQ Chicken Stuffed Sweet Potatoes and these Fish Taco Bowls. Definitely make sure to give those a try!
I swap out the sugar that would typically be in a coleslaw dressing for some Anthony’s Monk Fruit Sweetener to keep this recipe sugar free and low-cal.
If you buy whole cabbages and shred yourself, this is a great tool to have handy in the kitchen to do this quickly. I’ve been using this tool a ton in my kitchen lately!
If you give this recipe a try, snap a pic and tag @the__modern__eclectic on Instagram and let us know how you liked it in the comments below!
–MJ
MJ’s Famous Coleslaw
For the Dressing
- 3/4 cup mayonnaise, homemade or store-bought
- 1 Tbsp white distilled vinegar
- 2 Tbsp monk fruit sweetener
- 1 tsp celery salt
- fresh ground pepper, (to taste)
For the Coleslaw
- ~4 cups green cabbage, (shredded)
- ~2 cups purple cabbage, (shredded)
- ~1 cup shredded carrots
- or sub green + purple cabbage and carrots for
- 1 14 oz bag coleslaw mix
- paprika, for serving ((optional))
Make the Dressing
Combine all ingredients for the dressing into bowl or jar and mix thoroughly to combine.
Make the Coleslaw
Add shredded cabbage and dressing into large mixing bowl and stir to combine.
Sprinkle paprika over top (if using) and serve.
Pingback: BBQ Chicken Stuffed Sweet Potatoes - The Modern Eclectic