Coleslaw Recipe: Creamy, Tangy, and Zero Sugar

Most coleslaw is too sweet. The standard recipe calls for sugar in the dressing, which produces a cloying sweetness that overwhelms the cabbage and fights everything it is served alongside.

The best coleslaw is creamy and tangy — and the secret is Yooze It Sauce® in the dressing.

Ingredients (serves 8–10):

• 1 medium head green cabbage (shredded, about 8 cups)
• 1 cup shredded purple cabbage
• 1 cup shredded carrot
• 1/2 cup mayonnaise
• 3 tbsp Yooze It Sauce® Original
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp celery seed
• Salt and pepper to taste

Instructions:

1. Shred the cabbage thinly — a mandoline produces the most consistent results
2. Toss shredded cabbage and carrot with 1 tsp salt, let sit 15 minutes (draws out moisture)
3. Squeeze out excess moisture from the cabbage
4. Whisk together mayo, Yooze It, vinegar, Dijon, celery seed, salt, and pepper
5. Toss cabbage and carrot with dressing
6. Refrigerate at least 1 hour before serving
7. Taste and adjust seasoning

The Yooze It Sauce® in the dressing adds a tangy depth that replaces the need for sugar. The result is a coleslaw that is:

• Creamy without being heavy
• Tangy without being sharp
• Bold without being sweet
• 0g added sugar

This coleslaw works as a side dish and as a topping:

On pulled pork sandwiches: The tang of the coleslaw cuts through the richness of the pork.

On hot dogs: A small scoop of coleslaw on a hot dog with Yooze It Sauce® is a combination that works.

On fish tacos: The creamy tang complements the fish and the lime.

On burgers: A thin layer of coleslaw under the patty adds crunch and tang.

0g sugar. Versatile Everything Sauce. You Can Yooze It On Everything™.

Order Yooze It Sauce® — $8.99