Healthy Slaw

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Healthy Slaw combines crunchy cabbage, carrots, herbs, and pepitas with a tangy lemon dressing. Serve it with dinner or load it up on tacos!

Prep Time25

Total Time25

Course: Side Dish

Cuisine: American, Vegetarian

Keyword: Healthy Slaw

Servings: servings, as a side

Author: Chelsea Lords

Cost: $6.50

Equipment

Large bowl plus tongs
Wide-mouth Mason Jar

Ingredients

3 cups finely sliced purple cabbage see note 1
3 cups finely sliced green cabbage
2 cups shredded carrots see note 2
1 cup chopped fresh cilantro or parsley (pack into the measuring cup to get the right amount, then chop)
1 jalapeño seeded & finely diced, optional
3/4 cup roasted and salted pepitas

Dressing

3 tablespoons red wine vinegar
1-1/2 tablespoons Dijon mustard
6 tablespoons olive oil
1 tablespoon honey
1 large lemon 1/2 tsp zest; 2 tablespoons juice
1/2 teaspoon salt plus more as needed
1/4 teaspoon pepper

US - Metric

Instructions

In a wide-mouth mason jar, combine the red wine vinegar, Dijon mustard, olive oil, honey, lemon juice, lemon zest, salt, and pepper. Secure the lid and shake vigorously until the dressing is smooth and emulsified. Alternatively, whisk everything together in a small bowl.
Add the purple cabbage, green cabbage, carrots, cilantro or parsley, jalapeño, and pepitas to a large bowl.
Pour the dressing over the slaw and toss really well with tongs until everything is evenly coated.
Taste and add more salt or pepper as needed. Serve immediately for the most crunch, or chill for 15 to 20 minutes to let the flavors meld and the cabbage soften slightly. Toss right before serving.

Notes

Note 1: The thinner you slice the cabbage, the better!

Note 2: Peel large carrots then use a julienne peeler to create those fun, thin shreds.

Storage: Store leftover dressed slaw in an airtight container in the fridge for up to 3 days. To make it ahead, store the vegetables, dressing, and pepitas separately, then combine just before serving.

Nutrition