Red Cabbage Slaw with Lemon Dressing

30 Minute Meals, American, Cooking Methods, Course, Cuisine, Gluten-Free, Health and Diet, Low-Carb, Low-Sugar, Lunch, Meals, Recipes, Salad, Salad, Season, Spring, Summer, Type of Dish, Uncooked, Vegetarian
  • By Sarah Koszyk, MA, RDN on
  • June 24th, 2013

Red Cabbage Slaw with Lemon Dressing
Prep time
Cook time
Total time
Red cabbage slaw is easy to make and beautiful with all the colors. The red color in the cabbage has anthocyanins, an antioxidant that promotes brain and heart health. You’ll get a ton of vitamin C from red cabbage, too (4%). If you like some spice in your life, you’ll love this slaw! The jalapeño gives it just the right kick to heat up that soul! (7% iron)
Recipe type: Salad, Vegetable, Side Dish
Cuisine: American
Serves: 6-8
  • ⅓ cup raw sunflower seeds (1½ ounces)
  • 2 teaspoons coarsely chopped jalapeño
  • ¼ cup canola oil
  • ⅓ cup fresh or bottled lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ½ head of red cabbage, cored and cut into ¼-inch-wide strips (8 cups)
  • 2 large carrots, coarsely shredded
  • 1 bunch cilantro, chopped
  • Freshly ground pepper
  1. Preheat the oven to 350°.
  2. Spread the sunflower seeds on a baking sheet and toast in the oven for about 8 minutes, or until fragrant. Let cool.
  3. In a blender or food processor, combine the jalapeño, canola oil, lemon juice, salt and sugar and process until smooth.
  4. In a large bowl, toss the cabbage with the carrots and cilantro.
  5. Add the dressing and the toasted sunflower seeds and toss to coat. Season with pepper, toss again and serve.
Nutrition Information
Serving size: 1 cup Calories: 127 Fat: 10.1 Saturated fat: 0.9 Carbohydrates: 9.0 Sugar: 3.8 Sodium: 30.5 Fiber: 2.8 Protein: 2.7 Cholesterol: 0


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