A bowl of Red Cabbage Slaw with Coriander Vinaigrette

Red Cabbage Slaw With Coriander Vinaigrette

By Anna Mahoney

Cole slaw is a summer favorite, and this light and fresh version is going to be a hit. Its beautiful colors and pops of fresh flavor are good enough to eat all by itself. Not to mention the nutrient power punch it provides, containing a ton of antioxidants like Vitamins A, B, C, zinc, iron, and calcium.

Ingredients

(serves 2)
  • ½ red cabbage, chopped
  • 4 scallions, diced
  • 2 carrots, grated
  • ½ cup pumpkin seeds
  • ½ cup fresh cilantro, chopped
  • ¼ cup extra-virgin olive oil
  • ⅛ cup Dijon mustard
  • ¼ teaspoon sale and pepper
  • 1 teaspoon ground coriander
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar

Directions

  1. In a large bowl mix together the first 5 ingredients.

  2. In a small bowl whisk together the rest of the ingredients.

  3. Combine the dressing with the cabbage mixture. Mix well and let sit for 30 minutes.

  4. Serve cold, as a side or as a stand alone salad.

Anna Mahoney is a Licensed Acupuncturist with a Bachelor's Degree in Nutrition from Rutgers University. In her practice, she focuses on bringing her patients back to health through Chinese Medicine, nutritional counseling, and overall wellness care. In her personal life, she is a passionate cook, musician, yogi, and athlete. Anna lives in New Jersey, with her husband, John, and their dog, Betty. Anna blogs at The Green Banana.