Honey Ginger Coleslaw

Honey Ginger Coleslaw

Hayley Murphy

When I think of coleslaw, I usually think of that soggy mess of a "side" that I regret getting instead of fries (which I only did to be "healthier"). Well, I had a half a cabbage in the fridge that I didn't want to go bad and I decided to get creative and tried to give the "soggy mess side" a makeover. My husband HATES mayonnaise, so that ingredient was off the table.. which was fine by me because that usually leads to the "soggyness" anyways. I knew a vinegar based slaw was the way to go. I decided on the Honey Ginger White Balsamic and, well, I was right and my idea of coleslaw has been redeemed! This is a SUPER easy recipe that serves as a great side, not to mention that the ginger and ACV helps provide a little digestive relief during this season of heavy comfort foods! I hope you enjoy!


2 TB Honey Ginger White Balsamic Vinegar

2 TB Extra Virgin Olive Oil (try our House Tunisian Blend)

1 TB apple cider vinegar (WTM)

1 tsp white sugar

salt and pepper to taste

half chopped cabbage

1 large carrot, shredded or peeled


Combine ingredients in a large bowl and toss. Add more of various ingredients to your liking.