Coleslaw 2.0

Coleslaw 2.0

Here's a really tasty coleslaw that pairs nicely with fish tacos. This coleslaw was inspired by one from chef Bobby Flay.

Servings: 8


  • 1/2 head red cabbage, thinly sliced
  • 1/2 head Napa cabbage or green cabbage, thinly sliced
  • 1 medium carrot, shredded
  • 1/4 cup lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup packed fresh basil leaves, chopped
  • Salt and freshly ground pepper
  • 1/2 cup canola oil


  1. Combine lemon juice, orange juice, honey, mustard, basil and seasoning in a blender. Blend on high speed then drizzle in the canola oil while blending (everyone says "drizzle" for the oil in vinaigrettes, but I am not sure it matters how quickly you add the oil). The dressing is a delightful light green and just the best. 
  2. Toss some of it with the veggies and serve. You will have more dressing for another salad.

Nutrition information (per serving)

  • Calories: 100
  • Total fat: 7 g
  • Saturated fat: 0.5 g
  • Cholesterol: 0 mg
  • Sodium: 190 mg
  • Total carbohydrate: 9 g
  • Dietary fiber: 2 g
  • Total sugars: 5 g
  • Protein: 1 g