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Strawberry Lemon Coleslaw

A vibrant and creamy coleslaw that combines the crispiness of green cabbage and shredded carrots with sweet strawberries and a zesty lemon dressing, perfect for summer barbecues and meal-prepping.
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the coleslaw
  • 4 cups Green Cabbage, shredded Crisp base that provides a satisfying crunch.
  • 1 cup Sliced Strawberries Adds natural sweetness and vibrant color.
  • 1 cup Shredded Carrots Infuses extra texture and subtle sweetness.
For the dressing
  • 1/2 cup Mayonnaise Brings creaminess without the need for heavy creams.
  • 2 tablespoons Lemon Juice Brightens the flavors with zesty acidity.
  • 1 tablespoon Honey Natural sweetener; adjust to taste.
  • 1 teaspoon Salt Essential for enhancing all the other flavors.
  • 1 teaspoon Black Pepper Essential for flavor enhancement.

Method
 

Preparation
  1. Gather all your ingredients and a large mixing bowl.
  2. Wash the strawberries under cold running water. Pat dry with a towel.
  3. Slice the strawberries into thin pieces and set aside.
  4. Shred the green cabbage and carrots using a sharp knife or a grater. Aim for fine pieces.
Assembly
  1. In your large mixing bowl, combine the shredded cabbage and carrots.
  2. Add the sliced strawberries on top.
  3. In a separate bowl, mix together mayonnaise, lemon juice, and honey until well combined. Adjust sweetness as needed.
  4. Pour the dressing over the cabbage, strawberries, and carrots, ensuring everything is evenly coated.
  5. Season with salt and pepper to taste, mixing gently to combine.
Serve
  1. Cover the coleslaw and refrigerate for at least 15 minutes to let the flavors meld.
  2. Give it one last gentle stir before serving to ensure a perfect blend.
  3. Spoon into a serving bowl and garnish with additional strawberry slices if desired. Enjoy!

Notes

Ensure your cabbage is shredded finely for the best texture. Use fresh strawberries for the best flavor; frozen may become mushy. Store any leftovers in an airtight container in the fridge for up to 3 days.