Let’s talk about this healthy slaw recipe. It’s proof that sometimes, the most humble of ingredients can make for the best recipes.
Take cheap cabbage, with all of its potent antioxidants, and toss it with carrots, the humble root vegetable that is packed with beta carotene. Drizzle in a simple, garlicky lemon dressing (no mayonnaise or vinegar here). For extra texture and savory flavor, add some freshly toasted seeds to the mix. Toasting them makes all the difference.
Ta da! You have a colorful coleslaw that’s bursting with fresh flavor and amazing health benefits.
This slaw is one of my favorite simple side dishes, so I’m sharing it today with updated photos in the hopes that it recaptures your attention. It keeps well in the fridge for up to four days, so it’s a very easy way to add a burst of color and fresh flavor to your meals.
Of course, this slaw goes great with veggie burgers and grilled mains in the summertime. It would also be fantastic with my vegetarian chili, sandwiches of any kind, and rich meals that need something light for balance (even mac and cheese).
Healthy Coleslaw Preparation Tips
It is easier to slice cabbage on a mandoline (affiliate link) than with a sharp knife, but it certainly can be done. Be careful either way. If you’re in a hurry, buy a 12-ounce bag of pre-shredded slaw mix at the store.
For the prettiest shredded carrots, use a julienne peeler or spiralizer. If you don’t have one of those, a plain old box grater or the grating attachment on your food processor should work pretty well. Or, grab a bag of shredded carrots at the store!
Last but not least, I used three-fourths of a cup of mixed seeds here, but you could definitely get by with less. Whichever seeds you use, and however much you use, don’t skip the toasting step! Just keep an eye on those little seeds because they can turn too toasty in a blink.
Please let me know how this slaw recipe turns out for you in the comments! I’m always so eager to hear how you like my recipes.
Craving more fresh cabbage recipes? Check out these recipes:
- Peanut Slaw with Soba Noodles
- Extra Vegetable Fried Rice
- Versatile Buddha Bowl
- Mega Crunchy Romaine Salad
Simple Seedy Slaw
- Author:
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4 to 6 side servings 1x
- Category: Salad
- Method: By hand
- Cuisine: American
This healthy coleslaw recipe tastes amazing! It’s made with a simple lemon dressing and features toasted sunflower and pumpkin seeds. It’s gluten free and vegan, which means it’s a perfect potluck dish (you might want to double the ingredients if you’re serving a crowd). Recipe yields 4 to 6 side servings.
Ingredients
Coleslaw
- 2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
- 2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
- 2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
- ¼ cup chopped fresh parsley
- Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
Lemon dressing
- ¼ cup olive oil
- 2 to 3 tablespoons lemon juice, to taste
- 1 clove garlic, pressed or minced
- ½ teaspoon ground cumin
- ½ teaspoon salt
Instructions
- In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
- Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the mixing bowl and toss to combine.
- To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.
- Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
Notes
Recipe adapted from The Adventurous Vegetarian Cookbook by Jane Hughes.
Storage suggestions: I like this slaw best the day it’s made, but it keeps well for several days, covered, in the refrigerator.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
tracy
I need this in my life. I am seeing this with sweet potato fries and a lovely bun less burger
Kate
That sounds perfect!
Shilpa
Hi Kate,
Do u refrigerate the slaw with the dressing or without,coz was wondering,if u add the dressing,would it make the slaw soggy.
Once again thx for a wonderful recipe
Kate
Hey Shilpa, the slaw won’t get too soggy if you leave the dressing on it. It will wilt a bit, so if you want to make the slaw more than a few hours in advance, you might have better results waiting to toss it all together.
Erin
Shilpa, I like to make the dressing and leave it for a few hours so the flavors can marry. That way when I add it to the slaw the flavors have already developed and I will have a nice looking slaw.
Shawn
I think I’m going to make this to go with the black bean and spinach enchilada recipe tonight. I always a good crisp salad/slaw with enchiladas.
Kate
That sounds like a stellar combo! Hope you love it!
Tina
We always make a slaw of thinly sliced cabbage, diced jalapeños, lime juice, cilantro and salt when we make enchiladas or tacos. Everything is to taste… and it’s so delicious!
Gary Burks
Do you use an olive oil with the southern slaw? Any citrus?
Marion
Hummm nice idea Tracy! It’s funny, I’ve been making red cabbage salad (with blond raisins, pumpkin seeds, a hard boiled egg, apple slices and an old-fashioned mustard, olive oil & balsamic vinegar dressing) for the past few days (a small cabbage is a LOT :). I like very much your interpretation of it, Kate! Would you please create a nice recipe with cooked (green or red) cabbage for a warm meal later? Thanks!!
★★★★★
Kate
Hey Marion! I will try! I have plenty of leftover cabbage from this slaw for cooking. :)
Darice Davis
Thanks for the Slaw recipe! Salads are my fav food outside of chocolate. To that end when refrig has space I buy a 5 pound bag of slaw and will make salads and stir-fry from it varying spices of course.
My current version of “Slaw” is a hybrid salad with arugula and slaw with finely chopped raw or cooked onions and garlic; diced boiled eggs (2), cucumbers, apples, chicken or turkey sausage; soaked dried cranberries, and garbanzo beans. Tomatoes when in season also find their way into my salads along with red/yellow and green peppers, green onions/shallots, cilantro, and basil. .
I make my own dressings using balsamic vinegar; mustard (powder or prepared); ginger (chopped, shredded or paste), chili powder & paprika for color; lime and lemon juice; Ponzu sauce and soy sauce; sometimes Turmeric, and depending on what day it is either Asian or Italian spices to top off. Yogurt, mayonnaise or olive oil/coconut oil provide the base for the dressing. Incorporated together it can have a spicy, or sweet and spicy flavor if I add honey. I’ve been known to include noodles, rice or spaghetti — one at a time — in these salads along with peanuts and sunflower seeds. Ingredients seem determined by what my tastes are being satisfied with when I do grocery shopping.
I’m never bored with these salads because every bite has varied tastes, and more of the same goodness as the first taste!
Allyson
Yay to you having a weekend! I love this idea- I’m always on the lookout for more cabbage recipes, since it’s one of the few fresh vegetables in winter but I have no idea what to do with them. This looks beautiful and healthy and delicious.
valentina | sweet kabocha
This slaw seems so good – and yes, I love the alliteration in the title ;) – and those photos have a incredibly amazing light!!
Alina
That’s so funny! I was on an Aziz Ansari kick this past weekend, too! (I was watching YouTube videos, and his bit about making plans with flaky people is spot on!) As for your recipe – I’m usually not a huge cabbage fan, but this salad looks delicious!
Kate
Ok, now I’m hunting for that YouTube video! :) I really like cabbage, and I love this slaw. Hope you enjoy it!
Alina
Haha, it’s this one: https://youtu.be/_RbMv7HUiO4
The part at 1:45 is the one I was referring to!
Karen @ Seasonal Cravings
Ummm, yum! This is the fix I need for stuck inside during a blizzard and eating constantly.
Kate
Beware, though—I managed to finish off the whole bowl in about 24 hours! :)
Shelley
Hi, this looks delicious and refreshing–I can’t wait to try it! Are there shredded apples in it too? It looks like they might be in one of the pictures, but I didn’t see them listed in the ingredients. Thanks!
Kate
Hey Shelley! No, no shredded apples here. I bought some pre-shredded rainbow carrots, so the carrots are all different colors. Sneaky. :)
Charlotte Buckle
Wow! This looks amazing! I am definitely going to give this a try :)
Thanks for sharing!
Take care,
C
Katrina
I haven’t been this excited for a cookbook in YEARS! You were one of the first food blogs I ever read and now your work is coming to the REAL WORLD! So thrilled girl! For now though…slaw, and a gorgeous one at that!
Kate
Thank you so much, Katrina! xo! I really appreciate your support.
Celeste @The Whole Serving
I can see myself having this piled high on a lettuce wrapped veggie burger. Love the colors.
Thanks
Kate
Sounds marvelous!
India
I know cabbage is a popular veg at farmer’s market right now (thank you, winter) and I wanted to buy some last week, but didn’t have a recipe. Now, thanks to you, I do! And I love that you binge watched Master of None. I’m currently in a binge phase with Jane the Virgin and it makes me feel better that I’m not alone. ;)
Kate
Oh, you’re definitely not alone. I think Jane the Virgin might be my next show. If you have leftover cabbage, I have plenty of other recipes that should take care of it!
Gaby Dalkin
LOVE this to incorporate into lunches!!
r.a.
What great timing, I bought a beautiful purple cabbage at the farmer’s market this weekend. I had all the other ingredients and we both enjoyed this for dinner tonight, another keeper of a recipe. Thank you!
Kate
Thank you, R.A.! Glad you enjoyed it!
Amelia Littlejohn
This looks so super easy! I must make it this week. Thanks for the recipe :)
Kari
This is such a great way to use cabbage. Yum!
Julie McCullough
this looks amazing! i have some red cabbage in my fridge just waiting to be covered in lemon dressing!
Kelley
I love a good slaw, and it loves me back! I always feel so healthy after eating it. My husband is also super impressed whenever I pull out a slaw. I can just taste the poppy seeds on this one.
Hayley
I made this slaw last night to accompany barbecue portobello quesadillas…delicious! Leftover slaw is in a wrap today for lunch!
Kate
That sounds like an amazing combo! I’m really intrigued by your quesadillas. They sound so good!
Hayley
Kate – this is the recipe I use…I actually thought it was from you but it is an Eating Well recipe. Your rift on it would be interesting!
http://www.eatingwell.com/recipes/barbecue_portobello_quesadillas.html
Brooke
Your recipes are so reliably delicious. I made this tonight and it is a keeper. Simple and tasty. I had extra red bell peppers so I sliced them thin and added them. So good!
★★★★★
Kate
Thank you, Brooke! That means a lot. Great idea to add bell pepper!
Sondra
Super easy to make and delicious, to boot! I forgot to pick up carrots so mine was cabbage only. Didn’t matter, my taste buds were beyond pleased.
★★★★
Kate
Thanks, Sondra! Glad you enjoyed it. :)
Lisa @ Chocolate Meets Strawberry
This looks so tasty! I love a fresh, zingy slaw as a side with something warmer for dinner! It’s always such a winner :)
Chris
Hi! I have never been a fan of coleslaw. The only one I like is the napa cabbage slaw from Sunset magazine several years ago. It is on their website. It is fantastic, but very time consuming to make. I made yours today and it was equally wonderful, less caloric, and came together in a flash. It’s the clear winner! I will be making this all the time. Thank you for all of your terrific recipes!
★★★★★
Sue
The Seedy Slaw was amazing and stayed fresh with the dressing on for a few days. Will defiantly make it again.
Sue
★★★★★
Leslie
Made this for our super bowl party and it was a big hit, especially for my son who dislikes mayonnaise. I didn’t change a thing on the recipe and it was really good! Thank you!
★★★★★
Erin
The addition of the seeds is the cherry on top! I used a one pound bag of shredded cabbage and carrots and found that it yielded the six cups called for in this recipe. I have to say though, if I were to make this again, I would add a touch of some kind of sweetener but that is just my palate when it comes to lemony dressings! I know others will enjoy it just the way it is!
★★★★
Naomi
Made this many times now, it’s so easy and so healthy!
★★★★★
Stacy
I made this last night to go with a rotisserie chicken. It’s delicious and easy (with the food processor to help shred carrots). It came together in less than 10 minutes. It’s great to have a simple, healthy alternative to heavy, mayo-based slaws. I’ll be adding this to my regular recipes. Thank you!
★★★★★
Janet
Oops. I just realized I ate most of my lunch serving of this salad before I got outside to pick some parsley. I make a lot of coleslaw and I’m pleased to have this new rendition. Very tasty. I’m toying with a few dried cranberries along with the parsley for the rest of my serving. Thank you for the healthy inspiration.
★★★★★
TERRI
Another winner, Kate. We appreciate you!!
★★★★★
Patti
The addition of seeds to this slaw make it very unique and flavorful. I will be doing a recipe round up next month and will be publishing a list of coleslaw recipes from around the web. I would love to include your recipe (a photo from your blog and a link back to your site for the actual recipe), but would like your permission to do so.
Thank you for your consideration.
★★★★★
Patti
Forgot to tell you. I love your alliteration.
★★★★★
Susan
Where to I purchase the nuts and I what section of the store? I live in northwest Indiana, so we have meijer, strack van til, jewel, whole foods. Thanks, Susan
Ps I am trying to learn how to eat healthily but it is like going to a foriegn place for me.
Kate
Hi Susan! The baking aisle or bulk bin area should have these.
Greg
Made this last night. Very tasty. Toasted pumpkin and sunflower seeds. I will make it again.
Sarah
Yes this is delicious! Just made it and I’m very impressed with the flavours. Planning on having it with tempeh fajitas tonight! Thanks!
sandra
Excellent.
Unusual. Thank you for sharing.
★★★★★
Chocolate
Made it! I’m gonna eat this whole life
Becca
Made this tasty slaw as part of Friday’s dinner-for-two (paired with veggie enchiladas) and loved it so much, I prepped a much larger batch on Sunday for a BBQ! It’s delish! I added one tiny spoonful of mayo for a creamier dressing :)
Kim
Simple and delivers excellent taste. I substituted the parsley w cilantro – let’s just say amazing..dash of heat adds interesting flavor too ;-)
Barbara
Want too try, but wondered if you ever swapped out cilantro for the parsley?
Gabrielle
Would the seedy slaw compliment as a side dish with roast turkey legs (maple syrup, marmalade and smokey bacon) ?
Phyllis
The Seedy Slaw was delicious.
I added a handful of raisins & sliced apples too!
Thank you for the foundation.
Kim Berry
I made this for a holiday dinner as a vegan option. Vegan and non-vegans loved it! I added a touch of sugar tot he dressing as it tasted quite bitter, I may have used too much lemon juice as I did not measure it, just squeezed the lemon! I also added 1/2 cup chopped pineapple. Wonderful recipe!
★★★★★
Denise
Oh my gosh–this was good!! Those toasted seeds really make it. When I tasted the dressing at first, it didn’t seem quite right or maybe not what I expected. I added a tad of vinegar, cuz I love vinegar. When I put it on the cabbage–it was perfect. Just perfect. Yum!
★★★★★
Kate
Awesome! Glad you were able to adjust the dressing to your tastes :)
Rochelle
This appears to be a great coleslaw dressing for my sweet and tangy chicken sandwiches. I will try it today. I’ll rate after dinner! :-)
Kate
Yes, this should go well with those flavors. Let me know how it went!
Metalmom
Looking forward to making this for dinner tomorrow! I was wondering…to make this a complete meal, Kate, could you (or anyone else here) recommend a starch to throw in it? Or maybe some good bread on the side would be best? Thanks much!
Kate
Hi! I’m sorry I missed your question earlier. A big portion of this slaw plus some toast might be nice. You could also stuff it into a warm whole-grain tortilla and make a burrito out of it. I would add rinsed and drained black beans to the slaw for more protein (you might need to add a little more lime and seasonings at that point).
Metalmom
Thanks Kate; burrito sounds great and I could wrap it in foil and eat it out of hand while I’m on the go!
Dionne
How many calories does this coleslaw have, please?
Thank you.
Kate
Unfortunately, I don’t have nutritional info available for my recipes just yet. I’m looking for a solution, and will update about it once I find one. Thanks!
Callie
I am not a huge coleslaw fan, but I LOVED this recipe. The toasted seeds hit the spot. I used all the seeds you suggested, plus some almonds. I also used 1 whole cup of seeds/nuts instead of just 3/4 C. I paired this with your sweet potato & black bean tacos (also delicious!). Even my 2-year-old son gobbled this coleslaw up, asking for seconds! I will definitely be making this again and again, maybe even as a new holiday recipe!
As someone else suggested, I would also love a warm cabbage dish idea. Cabbage is not one of my main go-to veggies, so I’m a bit perplexed about what I will do with it all! (:
★★★★★
Callie
I also forgot to mention that I didn’t have any fresh parsley, so I used cilantro instead. I thought the switch made it delicious! I will probably continue to make it that way in the future, as my family prefers cilantro to parsley in most applications. It also went well with the cumin & pepitas.
★★★★★
Kate
Thanks, Callie! I’ll add the warm cabbage dish suggestion to my request list. I think I’m up for the challenge :)
Rachel
I just made a super easy version of this; it’s not nearly as pretty as your recipe :), but it’s yummy. Bag of shredded carrots, bag of shredded cabbage (like for coleslaw), pre-roasted and salted sunflower seeds, plus the dressing. I don’t love parsley so I didn’t use that, but I added some dried dill weed. And I just couldn’t get the flavor combinations right with the oil and lemon juice, so I added a little drizzle of honey and that helped a ton; it mellowed it out and brought the flavors together. I’m serving it with a roasted vegetable & black bean enchilada casserole – I think they’ll go really well together.
Kate
Sounds delicious, Rachel. :)
Casey
This was awesome…I have been on a fairly strict diet but I needed to switch it up, I increased the lemon and added some dill in addition to the parsley, I was out of sunflower seeds somehow so that was a bummer….but otherwise super tasty
Kate
Variety is super important! Glad this recipe could help.
Wendi
Made this to round out my Jack fruit pulled pork sandwich. It may not make it to dinner! So clean, and tasty! Who new toasted seeds could make that much difference! I did have to sub out the purple cabbage, used some red onion instead. This is super tasty!
★★★★★
Kate
Those toasted seeds are the secret ingredient! I love the nuttiness they contribute to this recipe. Thanks!
Arty
One of the best healthy slaws I’ve ever served. A non-cole slaw fan had a second helping while saying “that it was the best cole slaw I’ve ever had.” I didn’t prepare with parsley but I will do that next time. I used cilantro instead. Thanks Kate!
★★★★★
Kate
Hooray! Thanks, Arty.
Lynne
Really yummy. The key to making this taste great is slicing your cabbage super thin. I did this with my mouli vs. using already store bought, chopped cabbage. I doubled the recipe and could have used half the dressing. I saved what was left for another day :)
★★★★★
Kate
Yes, thinner cabbage is best for this one. Thanks so much for commenting, Lynne!
Kathy
This is a keeper! So fresh and crunchy, and the toasted seeds are a real bonus! Love that it’s not mayo-based…
★★★★★
Mike
This is the best coleslaw recipe I could find online. I will switch cilantro for parsley and lime juice with lemon. Maybe add some jalapeño powder for a bit of kick. But that’s the Tex-Mex in me. Great job! Thanks
Kate
Thanks so much, Mike! Jalapeño sounds delicious with this.
Jan
Wow! So wonderful! I’m serving this with a roast pork! Yum!
★★★★★
Maxx
Looks great – I can’t wait to try it! One question, do you think you could sub chia seeds for the poppy seeds or do you think the dressing would make them too soggy? I’ve subbed them before with varying degrees of success, so I’m just curious as to your thoughts!
Kate
Hey Maxx, any time you add chia seeds to a recipe with liquid, the chia seeds will absorb some of that liquid. You could probably get away with sprinkling individual servings of slaw with chia seeds just before serving, but if you mix them in like they were chia seeds, they’ll absorb liquid and the slaw might not turn out as good.
Claire Swift
This slaw is thebomb.com – perfection. Simple, easy to customize. I used just one green cabbage. Next time I’ll swap out cilantro for the parsley. I found it was most tasty right after the dressing went on, kind of lost its punch after it sat a few hours.
Kate
Yes, the acidity tends to mellow out a bit after a while. I’m glad you loved it, Claire!
Emma Dickens
Hi,
I really don’t like parsley but otherwise this recipe sounds amazing – could you recommend a substitute for parsley?
Kate
I think if you omit the parsley, it’ll still taste great.
Nicola
No purple cabbage in the supermarket (we call it red cabbage in uk) so used all green which didn’t look as pretty but still tasted amazing and will definitely make again
Kate
I’m glad it worked out so well, Nicola!
Heather
This was absolutely perfect for both mayo and non-mayo lovers alike. Zesty and fresh!!
Kate
Perfect! Thank you, Heather. :)
Maxx
I’ve made this slaw a few times now -I’m lazy so I buy the preshredded cabbage in the store – can throw the salad together in 5 minutes:). LOVE IT!! It’s also great with a little grilled or rotisserie chicken!
Kate
Awesome!
Chris
Very yummy! A nice change from traditional slaw. Served with BBQ ribs and oven roasted potatoes. Thank you!
★★★★★
Kate
Perfect! Thanks, Chris!
Elizabeth
4 stars with my level of “pickiness” is high praise. This salad was easier to put together than most homemade coleslaws and is delicious and refreshing.
★★★★
Kate
I’ll definitely take it, Elizabeth! Thanks so much for taking the time to comment and review.
Rebecca
Made this to go with the black bean enchiladas (per your suggestion!). I used lime juice instead of lemon, only red canvas (bc that’s what I had ;-) ), & cut the oil down a bit. Otherwise, really delicious & it looked beautiful on the plate!
★★★★★
Stephanie Ganz
I made this for Rosh Hashanah lunch today and added some shaved fennel. It’s a stellar recipe, thank you! Going to use the leftovers for fish tacos!
★★★★★
Lois
Have made this twice (yesterday and today!) and it was a hit.
Easy peasy and delicious — thank you!
★★★★★
brenda
just wanted salad for dinner so made this – added crisp diced apple and handful of pomegranate seeds. happy vegan
Kate
Two great compliments! Sounds like it was a delicious salad, Brenda. If you would want to leave a star review, I would appreciate it!
Danielle
Very yummy! Thank you. Not a fan of mayo so this one suits me just fine! :-)
★★★★★
Kate
You are welcome, Danielle! I am happy you like it so much. Thanks for your review.
Susan
Add some dried cranberries for a pop of sweet and it’s an amazing slaw.
★★★★★
Kate
Sounds wonderful, Susan! Thanks so much for your comment and review.
Evie
I haven’t had coleslaw in years due to my intolerance to dairy and I stumbled across this recipe – at first I was very sceptical thinking it wouldn’t taste very good, but I was SO wrong!!! The toasted seeds make this recipe work so so well, it brings it so much flavour. I love making a batch of this at the beginning of the week and then having it for lunches. My favourite is a bowl of coleslaw, with toasted cashews and a big dollop of hummus – so tasty.
★★★★★
Kate
Thanks for giving it a shot! I am happy you like it. I appreciate the review.
Alice
Our new favourite coleslaw! Thanks for this great recipe, Kate!
Kate
You’re very welcome, Alice!
Heather
oooh I just love this recipe. In fact I’ve made it a couple times now for the meal delivery service I run. I packaged the seeds separately so my customers can top the salad just before serving and keep them crunchy. I use a lot of your recipes, is there any way I can use the photos you post if I link them to your site and credit them? Thanks!
Heather
★★★★★
Kate
That sounds like a fun business, Heather! Please reference my Photo/linking policy here. https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/. Thank you, for your review.
Brooke
Kate:
You are a rock star.
I tripled the recipe, added dried currants and served this for a Passover Seder tonight. On the same plate were poached salmon, roasted plum tomato and a zucchini pancake. Guess what got the raves? Your slaw. It’s a keeper.
Thank you,
Brooke
Kate
I’m glad it’s a keeper! Thank you, Brooke. If you would want to leave a star review, I would appreciate it!
Valerie E Gilliam
I made this recipe last night and my husband and I really like it. My husband liked it because of the pepitas. To save time, I used 1 package of cole slaw and it still turned out really good. Definitely a keeper.
★★★★★
Kate
Pepitas are really great in it! I’m glad your husband thought so too. I appreciate the review, Valerie.
Ana Gamez
My husband had seconds and I finished the serving bowl.
Will definitely make it again very soon!
★★★★★
Kate
That’s when you know it’s a keeper! Thank you, Ana for sharing.
Courtney
This slaw is beautiful, light, and delicious! I added hemp seeds in addition to the ones listed in the recipe. Definitely a new favorite of mine!
Kate
Thank you, Courtney!
Yvette Reaume
I am on a healthy eating role, first I made the French Carrot Salad and it was so amazing, and while I had the food processer out, I also made the Simply Seedy Slaw. I used sunflower seeds, sesame seeds and poppy seeds because that is all I had on hand. I just love the crunchiness to this fantastic salad, and it was all so easy to make. The salad dressing is simply wonderful. I love having salads like these prepared in my fridge so that it is easy to reach for something healthy and ready to eat. Thank you for these recipes.
Kate
Look at you, Yvette! I love that. Thanks for commenting. :) If you would like to leave a star review, I would really appreciate it.
Zelda
A serrated bread knife works great for shredding cabbage.
★★★★★
Kate
Thanks for sharing, Zelda!
valerie
Simply delicious!
★★★★
Kate
Thank you!
MamaBee
This recipe is fantastic! I love getting away from a sweet slaw. Thanks for sharing!
★★★★★
Kate
You’re welcome!
Carrie
Hi Kate!
I am a physician that teaches healthy, affordable cooking to some of my patient families. I have regularly used this recipe-somewhat adapted for a taco filling. It is so popular!! The program I use is called Cooking Matters (a wonderful, national program aimed at those with food insecurity, trying to improve culinary and nutritional literacy) . I would love to submit this for consideration to their website – giving you/your bog credit. Would that be ok with you?
Carrie
★★★★★
Kate
Hi Carrie! Thanks so much for the compliment and review. As long as it follows my photo/recipe sharing policy, I’m fine with that. Link here:https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/.
Christine
Love this. Beautiful and delicious.
Kate
Thank you!
Joanne Valentino
I discovered your simple seedy coleslaw recipe about a year or so ago. I absolutely love it and it is now the only coleslaw I make. I tell everyone about it. Thanks!
★★★★★
Kate
Thanks for telling everyone about it! I really appreciate the review.
paul w
My wife, after two bites: “This is a keeper.”
★★★★★
Kate
Win! Thank you, Paul for sharing and providing a review.
Andrea Kelley
This was a really bright, refreshing and healthy slaw. Loved the addition of the toasted seeds (I used pepitas, sunflower, sesame and poppy) and the lemony dressing sealed the deal. I bought packaged red cabbage, thinly sliced most of a small savoy cabbage and used a box grater for the carrots.
★★★★★
Kate
Great, Andrea!
Jeff
I just made this for lunch. I was sceptical about the cumin and mixed seeds (pepitas and sunflower seeds), but I am loving it! Thanks!
★★★★★
Kate
You’re welcome, Jeff!
Marissa
My dad and husband were pretty skeptical about this, when I told them having coleslaw they were expecting traditional. But they both really liked it, I served it with kalua pork and rice with pineapple on the side. Everything complimented each other wonderfully!!
★★★★★
Kate
I’m happy you won them over, Marissa! Thanks so much for sharing.
Geraldine Baldwin
Yum. I didn’t have all the seeds so I just used sunflower. Left dressing on the side.
★★★★★
Kate
Thanks for sharing, Geraldine!
Christina
Nope. Couldn’t take it. I’ll stick with my mayo based dressing. This offered no flavor and the oiliness did not pair with the crispy cabbage to my pallette.
I would say if you enjoy oil based dressings and vinegrettes then you will like this. If you prefer mayo based dressings (ranch/thousand island) this may not be your cup of tea.
★★
Kate
I’m sorry to hear that, Christina! Thanks for trying it though.
Hil-Pug
This slaw is fantastic! I made it for a Thanksgiving potluck and everyone raved. The lemon-cumin dressing makes it super addictive! I’ve been making it to take to work every day for a week and still can’t get enough.
★★★★★
Kate
Thanks for sharing, Hil-Pug!
Lana
This is a great salad even though I made it without any seeds (didn’t have any on hand).
Thank you!
★★★★★
Kate
I’m glad you loved it, Lana! Thanks for the review.
Ruth
Delicious and simple, I made it without carrots cause I’m trying to eat ketonic so preferably no underground veggies but it was delicious!
★★★★★
Mandi
I always have a box of dry slaw in the fridge, I normally stir through a bit of honey Dijon and mayo but I love the idea of a lemon dressing! I’m looking forward to trying it, might tweak it to be Low FODMAP though.
★★★★
Heather
We love this slaw! I’ve made it with and without the seeds and with Brussels sprouts in place of the green cabbage. It’s always a hit with parties… even people who are slaw or veggie averse.
★★★★★
Kate
I’m glad you loved it, Heather! Thanks for your review.
Sue Love
Yummy! I had all of the ingredients (used bagged, preshredded cabbage left over from taco night) and then some – threw in some chopped green onions and a bit of fresh cilantro – and the slaw is fresh and delicious! The tangy lemon dressing is so much nicer than mayo and the toasted seeds provided interesting texture.
★★★★★
Kate
I love that you had everything on hand, Sue! I’m glad you loved it. Thanks for your feedback.
Willa Morris
Tonight we had a vegetarian chili cook off. I made your “Vegeterian Chili Tator Tot Hot Dish” . I won “Best over all prize” . Someone had moved my dish and took my number, so there was no way to vote for my dish. A lady ask me how could they vote for me? I said tell the director. So many went to the director about my dish ,so that I won. Thanks for a great recipe.Willa Morris[ This was our church activity.]
Kate
Congrats, Willa!
Sally A.
Thanks for this great recipe, Kate. I always wanted to make the perfect, healthy slaw. I tried this recipe yesterday and it was simply delicious. I like all your recipes. Thanks again.
★★★★★
Kate
You’re welcome, Sally! I appreciate the feedback.
Isabella
Absolutely delicious! I only used 1/2 a cup of toasted pepitas sesame seeds and sunflower seeds and a pre cut bag of coleslaw. I was pleasantly surprised by the complex flavor.
★★★★★
Kate
I’m glad you liked it, Isabella!
Lilian B
Aw, I liked the old name “Simple Seedy Slaw” better, because it helped me remember what was in it that made it special! I’ve made this several times, glad I caught the update so I can update my bookmarks. I love that it uses seeds, since my husband is allergic to nuts, and that it has both colors of cabbage for more colors.
Kate
You can still call it that. :)