Light and Tangy Coleslaw

This dieter-friendly coleslaw has a refreshing crunch and full flavor, ideal for any summer barbecue.

Serves: 8Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 8


  • 1⁄4 cup rice vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. artificial sweetener
  • 1⁄2 tsp. celery seed
  • 1⁄8 tsp. dried and crushed rosemary
  • 1 Tbsp. extra-virgin olive oil
  • 2 cups shredded green cabbage
  • 2 cups shredded red cabbage
  • 1 cup peeled and shredded carrot
  • 1 cup chopped celery
  • 1⁄4 cup chopped flat-leaf parsley
  • 1⁄4 cup diced green onions


  • Whisk the vinegar, mustard, sweetener, celery seed, and rosemary together in a large mixing bowl. Whisk in oil until emulsified.
  • Add green cabbage, red cabbage, carrots, celery, parsley, and onions to the bowl. Toss to mix and coat.
  • Cover bowl with lid and chill in fridge for at least 20 minutes before serving. Mix well before serving.