Red Cabbage Slaw

The coleslaw of my youth was a soggy sweet mess but this red cabbage slaw is the mad good.  Plus, it’s so loaded with nutrients and antioxidants that you’re practically guaranteed to glow from the inside out.  I think this may have just won a slaw beauty pageant. 😉 Definitely ready for it’s closeup!


I like my slaw with “stuff” in it and this one is loaded.  Carrots and jalapeño, green onion and cilantro, pepitas and hemp seeds – yum!  Maximum crunch.  Flavor and color galore.  The vinaigrette is a mix of apple cider vinegar and lime juice together with garlic, a bit of honey, olive oil and celery seed – exactly what you need for the best, brightest slaw of your life.  You are a bright, shiny star, red cabbage slaw!

Okay, yes, I might be losing it a little but I really can’t help it.  Can I just confess something?  My home is an absolute circus right now.  Definitely not ready for it’s closeup.  If this was an office, it would be considered a hostile work environment.  Why is it that you’re so ready for your kids to get out of school and they’re driving you mental within a week?  The boys may be the end of me.  There is no end to their energy.  No matter how much I get them outside, they turn our living room into a jungle gym.  We are just one miscalculated jump off of the couch away from the ER.  

But I digress.  Let’s take one more peak at the slaw…


Yep!  Still gorgeous.  Whip it up in advance and add the vinaigrette thirty minutes to an hour before serving.  This little gem of a recipe will take you all the way into fall.  

Red Cabbage Slaw
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  1. 2 tablespoons pepitas
  2. 1/2 cup apple cider vinegar
  3. juice of 1 lime
  4. 1 tablespoon honey **
  5. 1 tablespoon olive oil
  6. 1 small clove of garlic
  7. 1/2 teaspoon celery seed
  8. 1/2 head red cabbage, shredded*
  9. 1 cup julienned carrot
  10. 1/2 jalapeño, seeded and deveined, finely chopped
  11. 2 green onions, chopped
  12. kosher salt and pepper
  13. 1 teaspoon hemp seeds
  14. 1/2 cup roughly chopped cilantro leaves
  1. Heat a small skillet over medium heat. Add your pepitas. Stir frequently until they are lightly toasted with light brown bits. This will take 4-5 minutes tops.
  2. Transfer your pepitas to a small bowl. Set aside.
  3. Combine the apple cider vinegar, lime juice, garlic, celery seed, honey and olive oil in a small food processor. Blend until fully processed.
  4. Place your cabbage, carrot, green onion and jalapeño in a large non-reactive bowl and toss with the vinaigrette. Season with salt and pepper to taste.
  5. Cover and put the slaw in the refrigerator for 30 minutes to 1 hour. Stir after 15 minutes to redistribute the vinaigrette.
  6. Add the pepitas, hemp seeds and cilantro shortly before serving. Stir to distribute evenly.
  7. Enjoy!
  1. * I shred mine on a mandoline. I also use my mandoline to julienne the carrots.
  2. ** If you are vegan (and don't eat honey) substitute maple syrup.
Kitchen Below Canal


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