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cole slaw

Honey Lemon Basil Coleslaw Recipe

  • Author: Amy
  • Prep Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: 6-8 Servings 1x


A fresh and vibrant no-mayo cole slaw recipe that is just as healthy as it is delicious.



2 cups shredded green cabbage

1 cup shredded purple cabbage

1/2 shredded carrot

1/2 cup chopped basil, plus 1 tbsp finely chopped basil (for dressing)

1/2 cup honey

1/2 cup apple cider vinegar

2 tbsp lemon juice

1 tsp lemon zest

1 tsp pepper

dash of salt to taste


In a small bowl add vinegar, olive oil, honey, lemon juice, and zest, 1 tbsp diced basil, salt, and pepper. Whisk all the ingredients and set aside to marinate as you prepare the vegetables. 

Shred, chop, or dice cabbage and carrtos to your liking and then place them in a large bowl with 1/2 cup chopped basil.

Pour dressing over the cabbage and carrots and mix all together, top with additional salt, pepper, or more basil.

This can be served immedietely or refrigerated until ready to use. The flavors will come together better once they have sat for at least 30 minutes and is kept best airtight in the refrigerator. 

Store airtight in the refrigerator for up to 3-4 days.


If you don’t have apple cider vinegar you can substitute it with white wine vinegar or rice vinegar, if you don’t have olive oil any light-tasting oil will work.