Description
A crisply refreshing coleslaw with zesty lemon dressing, toasted seeds, and vibrant veggies. Light, vegan, and packed with nutrients for a quick, satisfying side dish.
Ingredients
1 head green cabbage (about 2 cups shredded)
1 large carrot (thinly sliced)
1/4 cup toasted sunflower seeds
1/4 cup toasted pumpkin seeds
1/4 cup fresh lemon juice (about 1 large lemon)
2 tablespoons extra virgin olive oil
1 teaspoon honey or maple syrup
1 clove garlic (minced)
1/2 teaspoon dried dill or parsley
Salt and black pepper to taste
Instructions
Trim and shred cabbage, carrot using a mandoline or knife.
Whisk lemon juice, olive oil, honey, garlic, herbs, salt, and pepper to make dressing.
Massage dressing into cabbage-carrot mix until evenly coated.
Let sit 10 minutes to meld flavors.
Fold in toasted seeds just before serving.
Notes
Add chopped apple or red onion for extra flavor.
Store in airtight container up to 2 days (separate dressing if planning to keep longer).
For crunch, replace 1/3 cabbage with shredded carrots or jicama.
- Prep Time: 20
- Category: Dinner
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg