Matthew McConaughey's family-favorite coleslaw takes 10 minutes and is healthier than the classic recipe. Here's how to make it.

Camila and Matthew graced the March cover of Southern Living, opening up about married life and the traditions they keep.

As it turns out, food is a big part of the McConaughey household, which includes the couple's three children; Levi, 15, Vida, 14, and Livingston, 11.

Camila said her coleslaw recipe is her "most requested recipe" in their house.

Curious as to why, I decided to make it myself.

To make Camila's coleslaw, you'll need:

• 1 green cabbage

• 1 large red apple

• 1 lemon, juiced

• ½ or ¼ red onion*

• 3 tablespoons of mint

• 2 tablespoons of olive oil

• 2 tablespoons of apple cider vinegar

• 1-2 tablespoons of white wine vinegar**

• Salt*

*The portion of red onion depends on the size of the green cabbage.

**The amount of white wine vinegar and salt is up to personal preference.

When Camila made the recipe with Mario Lopez on Access Hollywood in 2020, she used a mandoline, which helps create super thin slices of cabbage.

If you have one, use it. But it's not the end of the world if you don't.

I tried my best to slice the cabbage as finely as possible using a trusty kitchen knife before setting the shredded bits aside in a large bowl.

I used the same knife to finely chop the red apple, an ingredient that adds sweetness to the coleslaw. I kept the skin on to add some brightness to the recipe.

Like the cabbage and the apple, I did my best to chop ¼ of the red onion into thin slices.

Because I don't love the flavor of onion that lingers on my wooden cutting board, I pulled out a plastic board to prep that part of the recipe.

I loved how vibrant and colorful the coleslaw was looking already.

So that's exactly what I did.

I broke apart the mint leaves using my hands, which was low-maintenance and took less than a minute.

The final stage of the coleslaw recipe involves adding the olive oil, apple cider vinegar, white wine vinegar, and lemon juice. All the liquid ingredients are seemingly meant to coat all of the other ingredients — as mayo does in a typical coleslaw recipe.

I love a good amount of salt, so added a good amount using my salt mill.

Once the ingredients were added, I used salad tongs to mix the entire bowl well.

The result looked colorful and inviting. It also took me less than 10 minutes to assemble. I couldn't help thinking that when the weather is nice, a quick-turnaround recipe like this is ideal so you can get outside as fast as possible.

To some — like my roommate — the lack of mayo means the dish is more like a summer salad than a coleslaw.

While I understand where he's coming from, I have to say that I really enjoyed Camila's recipe. I didn't miss the creaminess of the mayonnaise. It was tangy, thanks to the onions, two types of vinegar, and lemon juice, but balanced out by the sweetness of the apple, the crunch of the cabbage, and the freshness of the mint.

Whether you think it's salad or coleslaw, this dish is a pretty perfect side for any main — fish, meat, or otherwise.

And with the official start of spring on the horizon, it probably won't be the last time I make it.