Simple Healthy Coleslaw Recipe

This healthy slaw recipe tastes amazing! It's made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. Gluten free and vegan. -

How do you like that alliteration? Eh? Sorry, I couldn’t help myself. This slaw is just the ticket after an indulgent weekend with a strong Aziz Ansari theme. I accidentally watched the entire season of Master of None on Netflix on Saturday (it’s that good), and plowed through two-thirds of Modern Romance last night.


Mind you, I took some breaks to take bites of this amazing chocolate pie thing I’ve been working on for my cookbook. And sure, I probably should have been writing my book all weekend, but then what would we talk about today? The weather? I did that last week .

Let’s talk about this slaw. 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 and a simple, garlicky lemon dressing. Add some freshly toasted seeds to the mix (toasting them makes all the difference!) and you have a colorful coleslaw that’s bursting with fresh flavor and amazing health benefits.

Before you get started, I should mention that finely shredding cabbage is easier on a mandoline that with a sharp knife, but it can certainly be done. I also cheated and used some store-bought, pre-shredded carrots. You could safely use a julienne peeler or spiralizer to shred the carrots; 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.

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

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    Author: Cookie and Kate

    Recipe type: Salad

    Prep time:

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    Serves: 4 to 6 side servings



    Lemon dressing



    Recipe adapted from The Adventurous Vegetarian Cookbook by Jane Hughes.
    Storage suggestions: I like this slaw best the day it’s made, but it keeps well for several days, covered, in the refrigerator.


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    Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!

    Source: Cookie and Kate