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Crunchy Coleslaw with Dill and Chili Dressing


1 cup of green cabbage shredded

1 cup of purple cabbage shredded

1 cup of Napa cabbage shredded

½ cup or sliced red onion

½ cup of Italian parsley


3 tbsp Walden Farms Amazing Mayo

2 tbsp of unsweetened almond milk or plain milk

1 tbsp apple cider vinegar

1 tsp Walden Farms or Ideal Protein Maple syrup

2-4 tsp of olive oil – optional

1 tsp of dried dill

½ tsp chili powder-or chipotle chili powder for some kick

½ tsp salt

Fresh Ground Pepper


Toss together all vegetables until well combined.

Whisk together all dressing ingredients to a nice creamy consistency, add ½ of dressing to salad, add more if you prefer more coating on your coleslaw.

Store dressing in refrigerator.

Tip: Phase 4 use real mayo

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