• prep: 15 min
  • cook: 5 min
  • total: 20 min
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  • servings:
  • Summary

    This healthy coleslaw recipe tastes amazing! It's made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. It's gluten free and vegan, which means it's a perfect potluck dish (you might want to double the ingredients if you're serving a crowd). Recipe yields 4 to 6 side servings.


    • 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
    • 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
    • 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
    • 1/4 cup chopped fresh parsley
    • Up to 3/4 cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
    • 1/4 cup olive oil
    • 2 to 3 tablespoons lemon juice, to taste
    • 1 clove garlic, pressed or minced
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt


    Click Here For Step-By-Step Instructions



    Nutritional Info
    No nutrition facts currently available for this recipe