Description
A refreshing and nutritious slaw featuring crisp cabbage and carrots tossed in a zesty lemon dressing with the satisfying crunch of toasted seeds. Light, vibrant, and perfect for any occasion.
Ingredients
6 cups shredded green cabbage
2 medium carrots, shredded
1/4 cup red onion, finely chopped (optional)
1/4 cup pumpkin or sunflower seeds, toasted
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey (or maple syrup for vegan option)
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Shred the cabbage and carrots by hand or using a mandoline for an even texture.
In a mixing bowl, add the shredded cabbage and carrots.
In a separate small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), and Dijon mustard.
Pour the dressing over the cabbage mixture and toss gently to combine.
Add the red onion and toasted seeds, then mix again until well-distributed.
Taste and season with salt and pepper as needed.
Chill for at least 20-30 minutes in the refrigerator before serving to let flavors meld.
Serve fresh as a side dish or topping to any meal.
Notes
For extra flavor, include a pinch of ground cumin or fresh herbs like parsley or cilantro.
Adjust the amount of seeds or dressing to suit your preferences.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 100
- Sugar: 3g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 0.8g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg