Slaw Salad
This isn’t your sad, soggy picnic slaw. It’s crunchy, colorful, and lemony—with toasted seeds for an addictive nutty crunch that makes you forget it’s actually good for you. Cabbage, carrots, fresh parsley, and a no-mayo dressing keep things light and zippy.
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.