Ingredients:

  • 1 medium green cabbage (about 1.5 lbs / 680g), finely shredded
  • 2 medium carrots (about 6 oz / 170g), peeled and shredded or julienned
  • 1/2 medium red onion (about 2 oz / 57g), thinly sliced
  • 1 red bell pepper (about 6 oz / 170g), thinly sliced
  • 1/2 cup (about 1/2oz / 14g) fresh cilantro, chopped
  • 1/4 cup (about 1/4oz / 7g) fresh parsley, chopped
  • 1/4 cup (60ml) fresh orange juice
  • 1/4 cup (60ml) fresh lime juice
  • 2 tablespoons (30ml) apple cider vinegar
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Shred the cabbage, carrots, and red bell pepper. Thinly slice the red onion. Chop the cilantro and parsley.
  2. Place all the prepared vegetables and herbs in a large mixing bowl.
  3. In a separate small bowl, whisk together the orange juice, lime juice, apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and pepper until well combined.
  4. Pour the citrus vinaigrette over the vegetables in the mixing bowl. Toss gently to coat everything evenly.
  5. For best results, cover the no mayo coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld (optional).
  6. Toss again before serving. Garnish with extra cilantro or parsley, if desired.