Purple cabbage slaw cookbook, Love Real Food, is here! This healthy slaw recipe tastes amazing!
It’s made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. 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 is packed with beta carotene.
For extra texture and savory flavor, add some freshly toasted seeds to the mix. Toasting them makes all the difference. 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. 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. 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. Watch how to make healthy slaw in this short recipe video! This healthy coleslaw recipe is fresh, light, crisp and delicious! Please let me know how this slaw recipe turns out for you in the comments!