Spring Slaw Recipe: A Vibrant, Crunchy Side Dish
A colorful, refreshing slaw featuring cabbage, carrots, and a zesty lemon-cumin dressing with toasted seeds. Perfect for spring meals, it balances sweetness, acidity, and nutty crunch for a satisfying side dish.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 6 servings 1x
- Category: Recipes
- Method: Raw with Toasting
- 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
1/2 cup mixed sunflower, pumpkin, and sesame seeds
1/4 cup olive oil
2 to 3 tablespoons freshly squeezed lemon juice
1 minced garlic clove
1/2 teaspoon ground cumin
1/2 teaspoon salt
Instructions
In a large bowl, combine purple and green cabbages with shredded carrots.
In a dry skillet, toast mixed seeds over medium heat for 2-3 minutes until fragrant. Transfer to the salad bowl.
In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, salt, and freshly ground black pepper.
Pour dressing over the cabbage mixture and toss to coat evenly.
Sprinkle with chopped parsley and serve fresh or chilled.
Notes
Use tender inner cabbages for best texture.
Toasted seeds enhance both flavor and crunch.
Adjust lemon juice to taste.
Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 3g
- Sodium: 240mg
- Fat: 11g
- Saturated Fat: 2.5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://doughdazzle.com/spring-slaw-recipe/