Spring Slaw Recipe: A Crisp, Vibrant Side Dish
A bright, crunchy slaw featuring purple and green cabbage, carrots, toasted seeds, and a zesty cumin-lemon dressing. Perfect for spring gatherings, this easy-to-make salad balances fresh vegetables with bold, nutty flavors.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 6 servings 1x
- Category: Recipes
- Method: Salad
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups finely sliced purple cabbage
2 cups finely sliced green cabbage
2 cups shredded carrots
1/4 cup chopped fresh parsley
Up to 3/4 cup mixed seeds (like sunflower, pumpkin, sesame)
1/4 cup olive oil
2 to 3 tablespoons lemon juice
1/2 teaspoon ground cumin
Instructions
In a large bowl, combine purple cabbage, green cabbage, and shredded carrots.
Add chopped parsley and mixed seeds to the bowl.
In a separate small bowl, whisk together olive oil, lemon juice, and cumin.
Pour dressing over slaw, toss until evenly coated.
Chill for at least 10 minutes before serving for best flavor.
Notes
Pre-shredded coleslaw mix can substitute for both cabbages
Use fresh lemon juice for optimal tanginess
Toasted seeds can be made ahead and stored in an airtight container
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg