Coleslaw is an easy, delicious salad commonly made by combining carrot, cabbage, and mayo.

Before we go any further, let’s clear up this crucial point.

For me, the addition of mayo to a coleslaw is to coat everything very slightly with that nice mayonnaisey taste. Very slightly. 

However, I would much rather eat the carrots and cabbage mayonnaise-less than drowning in an oil bath, like how most coleslaws are.

That is why I called this coleslaw recipe healthy- although it does contain mayo, it’s not much in comparison to the usual.

I find that the perfect amount of mayo is 2 tablespoons. If you different preferences, feel free to add more or less, tasting as you go.

Another thing I feel very strongly about is almonds in a coleslaw! 

I don’t know why almonds aren’t found in every coleslaw. They seriously take it from ‘this is okay’ to ‘absolutely scrumdillyumcious’!

Honestly, every other coleslaw I’ve had has not compared with my mom’s. The overdose of mayo and desolate lack of almonds are highly off-putting ;).

How to Make the Coleslaw

Now that I’ve made such a scene about how this is The Only Delicious Coleslaw, you’re probably thinking there are some special tricks to making it.

Ummmm…no.

But being as-easy-as-pie to make isn’t a bad thing!

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All you have to do is mix together some grated carrot and shredded/sliced cabbage, add some mayo…then sprinkle over some almonds that you have lightly toasted. 

It’s that easy. 

Well, almost all salads are pretty easy to make…but still!

Variations

To spice things up a bit, (literally) you could try adding some piquanté peppers.

Cranberries/raisins/sultanas also make great additions if you have a bit of a sweet tooth. We normally have cranberries off to the side in a separate bowl because my mom loves the addition, but my dad hates it!

Serving & Storing

Although we normally eat it as soon as we make it, you can definitely make it ahead.

You just need to make sure that you keep the almonds in a separate airtight container, while the coleslaw goes in the fridge, where it will develop its flavor. If you mix the almonds in early, they will go soggy, and there is nothing worse than that!

Print Recipe

Healthy Coleslaw with Almonds

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Lunch & Side Dish

Serves: 4-6

Prep Time: 10 minutes – Cooking Time: - – Total Time: 10 minutes

A crunchy salad filled with flavour that is whipped up quickly, and with ease. Makes a great side dish, especially with a braai/grill/barbeque.

Ingredients

• ⅓ cup almonds, coarsely chopped
• 4 carrots, peeled and grated (about 2-3 cups carrot, lightly packed)
• 4 cups shredded/sliced cabbage, lightly packed
• 2T mayonnaise (I used tangy mayonnaise)
• Optional Extras
• 2-3 piquanté peppers, finely chopped
• ¼ cup dried cranberries/raisins/sultanas

Instructions

1

Lightly toast the almonds in a pan until golden brown. Remove from heat.

2

Mix the carrot and cabbage together in a bowl. Add the mayonnaise and stir well.

3

Once the almonds are cool, add to the coleslaw along with the optional extras, if using.

Notes

Enjoy fresh. If making ahead, keep the almonds separate in an airtight container at room temperature, placing only the coleslaw in the fridge.

If you’d like to try a different salad, consider this couscous salad.

For a one-page recipe printout, visit this google doc.