Dressing ingredients

  • 4 tbsp. extra virgin olive oil
  • 2 tbsp. sherry vinegar
  • 1 tbsp. Dijon mustard
  • Salt

Author of this recipe

Chef Orielo

Chef Orielo

Food blogger / food writer

I love using vegetables in my kitchen, which has a marked Read more

I present my light and healthy version of the super famous 'American style' Coleslaw which uses a delicious olive oil, vinegar and mustard vinaigrette instead of cream or mayonnaise. This colourful coleslaw salad brings out the flavours of cabbage, carrot and apple. I'm sure you will like :)

Total votes: 734


Thinly slice or shred the cabbage into strips, peel and cut the carrots into julienne strips (or just 'shave' the carrot with vegetable peeler) and slice the apple into thin wedges. Mix everything together with a little salt

For the vinaigrette: In a small bowl add four tablespoons of olive oil, two of vinegar and mustard then stir or shake well

Pour the mustard vinaigrette over salad, toss through the vegetables and serve

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