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Cooking demo: Not grandmom’s coleslaw

“My grandmother made the most wonderful coleslaw, but it was heavy, mayonnaise-y and very sweet,” says Chef Nancy Waldeck of Cancer Wellness at Piedmont. She created this lighter version of a summer favorite for a live cooking demonstration. Adjust the ingredients based on how many people you plan to serve.


  • 1 head of Napa cabbage. Slice into shreds, wash the leaves and dry in a salad spinner.
  • 4 carrots, grated
  • 1 cup of quartered grape tomatoes
  • 1 cup of sliced green onions
  • ¼ cup of minced jalapeño peppers


  • ¼ cup of Georgia olive oil
  • 2 tablespoons of rice vinegar
  • Zest and juice of 2 limes
  • ¼ teaspoon of cayenne pepper
  • 1 teaspoon of garam masala
  • 1.5 tablespoons of honey

Mix the dressing and pour over salad ingredients. Top with chopped roasted peanuts if desired and serve.

For more healthy recipes, click here.

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