Simple Healthy Slaw: Bright, Fresh, and Easy
A vibrant, refreshing coleslaw with crisp cabbage and carrots, tossed in a zesty lemon vinaigrette and topped with toasted sunflower and pumpkin seeds. Naturally vegan, gluten-free, and packed with fiber, healthy fats, and protein for a light, satisfying side dish that complements any meal.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 8 servings
- Category: Dinner
- Method: Tossing and Chilling
- Cuisine: American
- Diet: Vegan
Ingredients
5 cups shredded green and red cabbage
2 cups shredded carrots
1/4 cup chopped fresh parsley
1/4 cup white vinegar
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon maple syrup
1 teaspoon Dijon mustard (no alcohol)
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup toasted sunflower seeds
3/4 cup toasted pumpkin seeds (pepitas)
Instructions
1. Toss sunflower and pumpkin seeds in a dry skillet over medium heat until golden, about 4-5 minutes. Set aside.
2. In a large bowl, combine shredded cabbage, carrots, and chopped parsley.
3. In a small jar, mix vinegar, olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until well blended.
4. Pour the dressing over the cabbage mixture and toss to coat evenly.
5. Let the slaw chill in the refrigerator for 20-30 minutes before serving.
6. Just before serving, stir in the toasted seeds to preserve their crunch.
Notes
Use a mix of green and red cabbage for added color and nutrients. Add optional toppings like dried cranberries or jicama for extra texture. Store the slaw with seeds removed for longer shelf life (seeds can go rancid quickly).
Find it online: https://cookingwithramsay.com/simple-healthy-slaw-recipe/