Let’s say this isn’t your grandma’s coleslaw—unless your grandma was a no-mayo, lemon-dressing, healthy slaw salad kind of rebel.
This crunchy, colorful cabbage salad came to life when I raided my fridge before a potluck and realized all I had was cabbage, carrots, and a half-used bag of toasted sesame seeds. Add a splash of citrus, and bam—slaw salad magic.
Whether you’re in the mood for a light lunch, need a quick side dish for BBQ, or want to show off your skills with a solid vegan coleslaw, this one hits every mark. It’s a go-to in my rotation of fresh coleslaw recipes, and no one ever misses the mayo.
Slaw Salad
EQUIPMENT (PAID LINKS)
- Box grater or food processor
- Small skillet
Ingredients
- 2 cups finely sliced purple cabbage
- 2 cups finely sliced green cabbage
- 2 cups shredded carrots
- ¼ cup chopped fresh parsley
- ¾ cup mixed seeds pepitas, sunflower seeds, sesame seeds, or poppy seeds
- ¼ cup olive oil
- 2 tablespoons lemon juice plus more to taste
- 1 clove garlic minced or pressed
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- Prep the Vegetables: Slice the purple and green cabbage into thin strips. Shred the carrots using a box grater or food processor. Chop the parsley. Add everything to a large mixing bowl.2 cups finely sliced purple cabbage, 2 cups finely sliced green cabbage, 2 cups shredded carrots, ¼ cup chopped fresh parsley
- Toast the Seeds: Pour the mixed seeds into a dry skillet and toast over medium heat. Stir frequently for 2 to 4 minutes, until they smell nutty and the pepitas start to pop. Immediately add the toasted seeds to the bowl with the veggies.¾ cup mixed seeds
- Make the Dressing: In a small bowl, whisk together olive oil, 2 tablespoons of lemon juice, minced garlic, cumin, and salt until well blended.¼ cup olive oil, 2 tablespoons lemon juice, 1 clove garlic, ½ teaspoon ground cumin, ½ teaspoon salt
- Toss the Salad: Drizzle the dressing over the slaw and mix until everything is evenly coated. Taste and add another tablespoon of lemon juice if you want more tang.
- Chill or Serve: Serve it right away for max crunch or cover and chill for a few hours to let the flavors blend. It keeps well in the fridge for up to 4 days.
Slaw Salad Tips You Didn’t Ask For (But Definitely Need)
🥬 Pre-shredded cabbage? Absolutely.
Unless you enjoy cabbage confetti all over your kitchen floor, go ahead and grab a bag of pre-shredded slaw mix. It’s fine. You’re still a good person.
🧄 Garlic drama? Tone it down.
If raw garlic feels a bit aggressive (because it can be), let it sit in the lemon juice for a few minutes before mixing the dressing. It mellows out and stops trying to steal the show.
🌱 No parsley? No panic.
Swap in cilantro, basil, or even a handful of green onions if parsley’s not your thing. It’s slaw, not a binding contract.
🌻 Use what you’ve got.
Sunflower seeds, pepitas, sesame seeds, chia—whatever’s in the pantry. Just toast them. Seriously. That 2-minute step is the difference between “meh” and “wow, who made this?”
🍋 Taste your dressing before you toss.
Lemons can be drama queens—some are super sour, some just show up for the vibes. Taste and adjust before you drown your slaw in liquid sunshine.
🧊 Make it ahead (or don’t).
This slaw holds up like a champ in the fridge for a few days. If you’re serving it later, let it marinate. If you’re eating it now, go for the crunch.
