Healthy Slaw is a bright, no-mayo side salad loaded with crunchy cabbage, shredded carrots, fresh herbs, pepitas, and a lemony dressing. It makes a refreshing accompaniment to grilled meats, fish tacos, sandwiches, or an easy lunch bowl.
Author’s Notes
My New Glow-Up Slaw
I developed this slaw as a lighter, more vibrant alternative to mayo-based coleslaws. It grew out of my love for ribbon-style carrot salads and the idea that colorful, whole foods can make you feel nourished from the inside out. This version is crunchy and colorful, with herbs and pepitas for texture and a simple lemon-forward dressing that lifts all the flavors.
The goal was to create a slaw that’s easy to make, versatile, and satisfying without weighing you down. It comes together quickly, stores well if kept separate from the dressing, and is a crowd-pleaser at cookouts or weeknight dinners when you want something fresh.
Healthy Slaw Ingredients
| Ingredient | Notes |
|---|---|
| Purple and green cabbage | Slice very thinly for the best texture — a sharp knife or mandoline works well. |
| Carrots | Freshly shredded carrots deliver the best crunch. Thin shreds blend nicely with the cabbage. |
| Cilantro or parsley and jalapeño | Use cilantro for brightness or parsley for a milder green note. Seed the jalapeño to reduce heat. |
| Pepitas | Roasted, salted pepitas add crunch — add them just before serving to preserve texture. |
| Dressing | Red wine vinegar, Dijon mustard, olive oil, lemon, honey, salt, and pepper — shake in a jar or whisk until emulsified. |
Chelsea’s Notes
Serve This Healthy Slaw With:
- Grilled chicken, flank steak, burgers, or salmon for a crisp, acidic contrast
- Loaded on tacos — especially fish, shrimp, chicken, or pork — for fresh texture and brightness
- Layered on sandwiches, sliders, or wraps to add crunch and lift
- As a light lunch with extra protein like roasted chicken, chickpeas, or avocado
- At picnics and potlucks — it travels well when the dressing is kept separate until service
Store the prepared slaw in an airtight container in the refrigerator for up to 3 days. To preserve crunch, keep the dressing and pepitas separate and toss them with the vegetables just before serving.
More Favorite Salads & Sides:
Salads
Apple Coleslaw
Salads
Broccoli And Bacon Salad
Appetizers
Garlic Bread
Vegetables
French Carrot Salad
Healthy Slaw
Equipment
-
Large bowl plus tongs
-
Wide-mouth mason jar or small bowl for dressing
Ingredients
- 3 cups finely sliced purple cabbage (see note)
- 3 cups finely sliced green cabbage
- 2 cups shredded carrots
- 1 cup chopped fresh cilantro or parsley (packed then chopped)
- 1 jalapeño, seeded and finely diced (optional)
- 3/4 cup roasted and salted pepitas
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 6 tablespoons olive oil
- 1 tablespoon honey
- 1 large lemon — 1/2 teaspoon zest, 2 tablespoons juice
- 1/2 teaspoon salt, plus more as needed
- 1/4 teaspoon pepper
Instructions
- In a wide-mouth mason jar or small bowl, combine red wine vinegar, Dijon mustard, olive oil, honey, lemon juice, lemon zest, salt, and pepper. Secure the lid and shake vigorously or whisk until the dressing is smooth and emulsified.
- Place the purple cabbage, green cabbage, shredded carrots, chopped cilantro or parsley, jalapeño (if using), and pepitas in a large bowl.
- Pour the dressing over the vegetables and toss thoroughly with tongs until everything is evenly coated.
- Taste and adjust seasoning with additional salt or pepper if needed. Serve immediately for maximum crunch, or chill 15–20 minutes for the cabbage to soften slightly and the flavors to meld. Toss again before serving.
Recipe Notes
Note 2: Peel large carrots and use a julienne peeler or shredder to create thin, even strands for the best texture.
Storage: Leftover dressed slaw will keep in an airtight container in the refrigerator for up to 3 days. To prep ahead, store vegetables, dressing, and pepitas separately and combine just before serving to preserve crispness.
Nutrition
Serving: 1 serving | Calories: 197 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 16 g
Fiber: 3 g | Sodium: 276 mg | Vitamin A: 5189 IU | Vitamin C: 31 mg
Nutrition information is an approximation and should be used as a guideline.
If you try this slaw, please leave a comment to let us know how you liked it.