- 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