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{Note from Jessica: Today’s post is shared by my sweet friend Renee, author of Raising Generation Nourished. We became friends several years ago and I am continually impressed with her desire to help change the world, starting with our newest generation. Real food has to be core of our health and should start in the womb. Considering this is the first time in history that our children are expected to die before us, something HAS to change. I’m honored to call her a friend. I hope you’ll stop by her site, Raising Generation Nourished, and say hello!}

One of my favorite summer staples is coleslaw! I have spent years perfecting the *perfect* classic coleslaw recipe – and it is just amazing.

Zucchini Coleslaw :: Delicious Obesessions

But I have been working through thyroid issues over the years, and while goitrogens like cabbage don’t affect everyone, I do feel like I slow down a bit when I have raw goitrogens. I let myself splurge on classic coleslaw a couple of times a summer and call it good.

Zucchini Coleslaw :: Delicious Obesessions

A couple of years ago I was pouting about not being able to have coleslaw one weekend, so I tried re-creating the coleslaw using veggies I could handle raw.

Zucchini Coleslaw :: Delicious Obesessions

The garden was full of zucchini so that is what I rolled with! At the time I had a simple julienne peeler, and it made the perfect sized strips of zucchini to mimic a coleslaw. I love that little julienne peeler and used it for years (it is nice for making small strips of veggies for little ones!). This spring, however, I purchased a spiralizer, and I’m just in love! Either tool works great though, and you are going to really enjoy this zucchini coleslaw!

Zucchini Coleslaw :: Delicious Obesessions

The dressing for my classic coleslaw can stand on its own – it is amazingly delicious! You can pour it over a simple salad, spread it on a wrap, or use as a veggie dip!

Zucchini Coleslaw :: Delicious Obesessions

Even if you aren’t avoiding goitrogens like a cabbage coleslaw, this one is a great idea to change things up a bit – and use up all that garden zucchini!

Zucchini Coleslaw :: Gluten-Free, Dairy-Free Option // deliciousobsessions.com

Zucchini Coleslaw :: Gluten-Free, Grain-Free, Dairy-Free Option

Yield: 6 Servings
Prep Time: 15 minutes
Total Time: 15 minutes

The dressing for my classic coleslaw can stand on its own – it is amazingly delicious! You can pour it over a simple salad, spread it on a
wrap, or use as a veggie dip!


  • 4 large or 6 smaller zucchini, julienne peeled or spiralized
  • 1 bunch green onions, chopped
  • 1 tsp sea salt
  • 2 carrots, shredded
  • ½ cup whole sour cream (If you are dairy-free use coconut yogurt or a high-quality mayo
  • 1 TB lemon juice
  • 1 TB raw honey
  • 2 tsp garlic powder
  • ½ tsp paprika
  • ⅛ cayenne pepper (optional if you don’t like the kick!)
  • ¼ tsp ground black pepper


  1. Put the julienned zucchini and the sliced onion in a strainer with the sea salt and combine. Let this mixture drain for a few minutes while you put the dressing together. The salt draws out the water in the zucchini and onions – your coleslaw will be too runny if you don’t do this. This should also be enough salt to season the dish – you could add more at the end if you need it to taste.
  2. Whisk the sour cream, lemon juice, honey, and seasonings in a small mixing bowl to make the dressing.
  3. Use a paper towel to gently dab/squeeze out the water from the draining zucchini/onion mixture.
  4. Put the zucchini, onion, and carrots in a serving bowl, pour the dressing over top, and combine.
  5. Refrigerate leftovers up to a week.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 39mgCarbohydrates: 14gFiber: 3gSugar: 10gProtein: 4g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

So tell me! Have you ever altered a recipe to make it work with what makes you feel best? Come back to let me know how you like the coleslaw if you give it a shot!

This Zucchini Coleslaw Helps You Eat the Rainbow! (+ Special Coupon Code)

As you guys know, I am a huge fan of all things veggies. If there was just one single thing that I could tell people to do to improve their health, it would be to eat more vegetables. An increased intake of veggies helps boost your nutrition and your health in ways that you simply cannot achieve elsewhere. Science continues to explore and show how the antioxidants and phytonutrients in fruits and veggies can “talk” directly to our genes and help alter genetic expression. It’s truly fascinating and I want to help you improve your health and your life with Nature’s miracle “drug.”

That’s why I love sharing recipes like this (and all the other veggie recipes on this site) and also why I created my popular Eat the Rainbow eCourse. Most people know that vegetables are heath-packed powerhouses, but they simply do not feel they have the knowledge, time, or the ability to add more to their diet. I want to help change that and make eating vegetables easier and a heck of a lot more fun!

In the Eat the Rainbow eCourse, I show you how to do exactly that (and a ton more). This 30-day eCourse arms you with the skills and creativity you need to make vegetables a centerpiece in your diet — all in bite-sized nuggets that won’t overwhelm or frustrate you. In order to really get the full spectrum of phytonutrients and antioxidants that vegetables provide, you need to eat a wide variety of types and colors (i.e. the rainbow), but so many people find themselves eating the same four or five veggies over and over and over again.

For a limited time, I am running a special on my Eat the Rainbow eCourse where you can enroll for 50% off. That means you can get a full 30 days of content + a bonus cookbook for only $10. This is a steal for one of the most important investments you can make for your health (eating more veggies).

Enroll in the Eat the Rainbow eCourse here (or click the image below) and enter coupon code VEGGIE at checkout to save 50%.

I can’t wait to see you in the course and hear how your health improves once you start eating the rainbow!

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