My healthy coleslaw is fresh, crunchy, and light without feeling boring. The dressing is slightly tangy but balanced, letting the natural flavor of the cabbage and herbs shine. It’s the kind of recipe that works for any season, but I especially love it when I’m looking for something vibrant to pair with a heartier main.
One of my favorite ways to enjoy it is as part of my weekly meal prep with roasted sweet potatoes and roasted chicken. The sweet potatoes caramelize beautifully in the oven, and the chicken gets that a bit of smoky char from roasting. Super easy to cook simultaneously as well!
The coleslaw adds the perfect crisp, tangy bite to round everything out. Plus, it holds up really well in the fridge, so I can make a big batch on Sunday and enjoy it all week without worrying about soggy greens.
This particular batch was extra special because Jeff and I made it with cabbage and parsley he grew in our garden. There’s something so rewarding about eating food you’ve grown yourself. It turns a simple dish into something personal and meaningful.
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Healthy Coleslaw
- Total Time: 20 minutes
Description
This healthy coleslaw combines crisp cabbage, sweet carrots, fresh parsley, and crunchy seeds, all tossed in a zesty lemon-garlic dressing for a fresh and flavorful side.
Ingredients
- 2 1/2 cups green cabbage, shredded or thinly sliced
- 2 1/2 cups purple cabbage, shredded or thinly sliced
- 2 cups shredded carrots, julienned or shredded
- 1/3 cup fresh parsley, chopped
- Optional: 1/2 cup pepitas (roasted and salted)
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Finely slice the purple and green cabbage and place in a large mixing bowl. Add the shredded carrots and chopped parsley.
- In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, cumin, and salt until well combined.
- Pour the dressing over the cabbage mixture. Add the pepitas and toss until everything is evenly coated.
- Serve immediately for maximum crunch, or let it chill in the fridge for 30 minutes to allow the flavors to meld. This coleslaw keeps well in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 6