The BEST healthy coleslaw made with fresh purple cabbage, carrots, cilantro, and a kick of heat from jalapeño. There’s no mayo, just a naturally sweet and slightly tangy dressing. This simple, healthy coleslaw is perfect serving with your favorite grilling recipes all summer!
I don’t know about you, but I have a real addiction to the superfood underdog AKA red cabbage. (Some people call it purple, but technically it’s red.) I’m not sure when the cabbage obsession really started (maybe it was from this salad) but now I’m basically convinced that cabbage needs to be in EVERYTHING.
Did you know that red cabbage is actually the healthier cabbage? Don’t get me wrong, both red and green varieties are wonderful but red cabbage actually contains more vitamin A and iron than it’s green counterpart. Both cabbages colors help to promote a healthy gut (which is what we’re all about these days), fight inflammation, boost your immunity and contain plenty of nutrients your body needs. CABBAGE PARTY.
My favorite thing about cabbage isn’t just the nutrition though. It’s the epic CRUNCH it gives salads and slaws. It’s addicting and I can’t stop putting it in recipes. Stay tuned for more this summer.
But that’s enough chatter from me — it’s recipe time! Fun fact: I loved coleslaw as a little girl. I’d ask for big bowls of it with lots of black pepper. Dad made a homemade version with lots of mayo. This version isn’t Dad’s but IT IS for all you millennials. Heh.
While this version isn’t your typical coleslaw, it’s still got delicious flavor thanks to carrots, cilantro, jalapeno (if you want), seeds, nuts and a zippy apple cider maple dressing. It’s a little sweet, a little spicy, and better than that soggy white coleslaw they serve at restaurants.
“You’re going to like the way it looks, I guarantee it.”
JK that’s the Men’s Wearhouse slogan. HEH. It’s been a wild week kids.
Now go make the slaw! YEHAW.
Here are some recipes to try this healthy coleslaw with:
- Serves: 8
- Serving size: 1/8 of recipe
- Calories: 140
- Fat: 8.8g
- Saturated fat: 1.0g
- Carbohydrates: 14.5g
- Sugar: 8.4g
- Fiber: 4.6g
- Protein: 4.0g
- For the slaw:
- 1 medium head of purple cabbage, shredded
- 2 heaping cups shredded carrots
- ¾ cup finely chopped cilantro
- 1 jalapeños, seeded and finely diced
- Optional: ½ cup diced scallions (the green part only of the green onion)
- ½ cup toasted sliced almonds (or sub chopped roasted almonds)
- 1/4 cup roasted sunflower seeds or pepitas
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1 clove garlic, minced
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- Freshly cracked black pepper
- Add all the ingredients for the slaw except for the almonds and sunflower seeds to a large bowl.
- In a small bowl, whisk together all the ingredients for the dressing. Pour all over the slaw and toss well to combine. Taste and adjust seasonings as necessary. Cover and place in fridge for at least an hour to allow flavors to marinate together.
- Before serving, sprinkle with toasted sliced almonds and sunflower seeds or pepitas; toss again and serve.
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