Description
A vibrant, no-cook spring slaw bursting with seasonal crunch and color. This 5-ingredient salad combines purple and green cabbage, carrots, parsley, and mixed seeds for a refreshing dish that pairs with grilled chicken, fish, or plant-based proteins. Tossed with a zesty dressing, it’s a healthy, versatile side ready in under 20 minutes.
Ingredients
2 cups finely sliced purple cabbage
2 cups finely sliced green cabbage
2 cups shredded carrots
1/4 cup chopped fresh parsley
3/4 cup mixed seeds (sunflower, pumpkin, and sesame)
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 teaspoon salt
Instructions
Finely slice purple and green cabbages using a sharp knife or mandoline
Shred carrots and combine with cabbages, parsley, and mixed seeds in a large bowl
In a separate small bowl, whisk mayonnaise, apple cider vinegar, honey, Dijon mustard, and salt until emulsified
Pour dressing over slaw and toss thoroughly to coat
Transfer to an airtight container and refrigerate at least 30 minutes before serving
Notes
Use a mandoline for even slicing
Adjust seeds based on preference or availability
Add lemon juice (instead of vinegar) for a brighter flavor
Store covered in the fridge for up to 4 days
Substitute honey with maple syrup for a vegan option
- Prep Time: 15
- Category: Recipes
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 175
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg