Cookie and Kate: Simple Healthy Slaw

By • November 3, 2022 0 1550

By Cookie and Kate

Let’s talk about this healthy slaw recipe. It’s proof that sometimes, the most humble of ingredients can make for the best recipes.

Take cheap cabbage, with all of its potent antioxidants, and toss it with carrots, the humble root vegetable that’s packed with beta carotene. Drizzle in a simple, garlicky lemon dressing (no mayonnaise or vinegar here). For extra texture and savory flavor, add some freshly toasted seeds to the mix. Toasting them makes all the difference.

Ta da! You have a colorful coleslaw that’s bursting with fresh flavor and amazing health benefits.

This slaw is one of my favorite simple side dishes, so I’m sharing it today with updated photos in the hopes that it captures your attention. It keeps well in the fridge for up to four days, so it’s a very easy way to add a burst of color and fresh flavor to your meals.

Of course, this slaw goes great with veggie burgers and grilled mains in the summertime. It would also be fantastic with my vegetarian chili, sandwiches of any kind, and rich meals that need something light for balance (even mac and cheese).

Healthy Coleslaw Preparation Tips

It is easier to slice cabbage on a mandoline (affiliate link) than with a sharp knife, but it certainly can be done. Be careful either way. If you’re in a hurry, buy a 12-ounce bag of pre-shredded slaw mix at the store.

For the prettiest shredded carrots, use a julienne peeler or spiralizer. If you don’t have one of those, a plain old box grater or the grating attachment on your food processor should work pretty well. Or, grab a bag of shredded carrots at the store!

Last but not least, I used three-fourths of a cup of mixed seeds here, but you could definitely get by with less. Whichever seeds you use, and however much you use, don’t skip the toasting step! Just keep an eye on those little seeds because they can turn too toasty in a blink.

  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 4 to 6 side servings 1x

This healthy coleslaw recipe tastes amazing! It’s made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. It’s gluten free and vegan, which means it’s a perfect potluck dish (you might want to double the ingredients if you’re serving a crowd). Recipe yields 4 to 6 side servings.

Ingredients

Coleslaw

  • 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
  • 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
  • 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
  • ¼ cup chopped fresh parsley
  • Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)

Lemon dressing

    • ¼ cup olive oil
    • 2 to 3 tablespoons lemon juice, to taste
    • 1 clove garlic, pressed or minced
    • ½ teaspoon ground cumin
    • ½ teaspoon salt

For full recipe and instructions go to Cookie and Kate. 

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