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  • Writer's pictureOur Healing Kitchens

Potluck Coleslaw

Updated: Mar 10, 2021

I've always been a huge fan of coleslaw, especially the vinegar-based kind. The tangy sweetness of the dressing and crunchiness of the cabbage go wonderfully together! Years ago at a Fourth of July potluck gathering I had a delicious slaw and obtained the recipe from the maker. Since the recipe called for canola oil and over a cup of refined white sugar, neither of which I use in everyday cooking, I played with the ingredients to use honey rather than sugar and olive oil rather than canola. I hope you enjoy the result as much as I do!


Potluck Coleslaw



For the slaw:

  • 1 medium to large head of cabbage (or equivalent shredded cabbage)

  • 1 bag of broccoli slaw mix

  • 1 diced medium bell pepper (any color) OR 1/4 to 1/2 cup diced poblano or anaheim chile pepper*

  • 1/2 to 3/4 cup diced white or sweet onion (can use more to taste; red onion also works well)

  • 1 cup diced apple

For the dressing:

  • 3/4 cup olive oil or avocado oil

  • 1/2 cup apple cider vinegar

  • 1/4 cup rice vinegar or coconut vinegar

  • 2 tablespoons coconut aminos

  • 2 tablespoons orange juice

  • 1/2 cup honey (more to taste if needed)*

  • 1 teaspoon celery seed (optional, based on preference)*

  • 1 tablespoon salt

  • 1 teaspoon pepper


  1. Put dressing ingredients in a small saucepan, stir well and place on the stove over low heat. (This helps combine the honey and salt with other ingredients since this is a cold dish. It also just slightly softens up the cabbage and broccoli slaw mix.)

  2. Grate or finely chop head of cabbage and combine with broccoli slaw mix in large bowl.

  3. When dressing mix is heated and ingredients are incorporated, pour over the cabbage slaw and mix well. Let sit for at least an hour.

  4. Stir again and taste for seasoning and sweetness. Add more salt, pepper, or honey if needed.

  5. Stir and refrigerate until serving. Cole slaw is best if it is allowed to rest for a few hours in the fridge!


* Bell peppers and I do not agree with each other, so I generally will use an anaheim or poblano chile pepper instead. These tend to be milder peppers but the amount I add to the slaw depends on the amount of heat in the particular pepper I buy, especially if kids will be eating it. Depending on the size and heat of the pepper, I might use 1/4 to 1/2 of the pepper and dice it small.

*I prefer to use honey but if the slaw is not sweet enough on tasting I will add a few tablespoons of maple syrup as well. It depends on how sweet you like your slaw. You can also just use maple syrup or coconut sugar to make this vegan. Both will give the slaw a little of a darker tinge but it will still taste yummy.

*I love celery seed in my slaw; it's a classic ingredient to me, BUT my family does not care for it so I usually leave it out. If you want to wait and see if you feel like your slaw needs it, it's fine to put in after the dressing has already been poured!


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