Description
This simple healthy slaw recipe features a vibrant mix of finely sliced purple and green cabbage, shredded carrots, and fresh parsley, all tossed in a zesty lemon dressing with toasted sunflower and pumpkin seeds. It's a gluten-free and vegan-friendly side dish that's quick to prepare and perfect for potlucks or any meal needing a refreshing crunch.
Ingredients
Coleslaw
- 2 cups finely sliced purple cabbage (one small cabbage)
- 2 cups finely sliced green cabbage (one small cabbage)
- 2 cups shredded carrots (store-bought or grated/julienned)
- ¼ cup chopped fresh parsley
- Up to ¾ cup mixed seeds (mostly pepitas, sunflower seeds, with some sesame 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
Instructions
- Prepare the slaw base: In a medium serving bowl, combine the finely sliced purple and green cabbage, shredded carrots, and chopped fresh parsley. Set this mixture aside.
- Toast the seeds: Place the mixed seeds in a small skillet over medium heat. Toast frequently stirring until you smell the seeds' aroma and the pepitas start making popping sounds. Once toasted, add the seeds to the cabbage and carrot mixture and toss well to combine.
- Make the dressing: In a small bowl, whisk together the olive oil, 2 tablespoons of lemon juice, pressed garlic, ground cumin, and salt until fully blended and smooth.
- Dress the slaw: Drizzle the prepared lemon dressing over the slaw mixture. Toss thoroughly so all ingredients are evenly coated. Taste the slaw and add an additional tablespoon of lemon juice if more tang is desired.
- Serve or store: Serve the slaw immediately for best freshness, or cover and refrigerate for up to several hours to allow flavors to marinate. This dish keeps well chilled for several days when stored properly.
Notes
- Recipe adapted from The Adventurous Vegetarian Cookbook by Jane Hughes.
- This slaw is best enjoyed the day it's made but can be stored covered in the refrigerator for several days.
- To serve a larger crowd, double the ingredients accordingly.