Carrot and Cabbage Coleslaw with Rice Vinegar Dressing and Dry Roast

Brighten up your table with this vibrant Carrot and Cabbage Coleslaw with Rice Vinegar Dressing and a Nutty Dry Roast, a refreshing twist on a classic side dish. This colorful medley of finely shredded carrots, green cabbage, and red cabbage is tossed in a tangy-sweet dressing made with rice vinegar, olive oil, honey, and a touch of Dijon mustard. The standout feature? A generous sprinkle of dry-roasted sesame and sunflower seeds that add irresistible crunch and a nutty aroma to every bite. Ready in just 25 minutes, this quick and easy coleslaw is perfect for summer barbecues, weeknight dinners, or as a light, make-ahead lunch. Garnish with fresh parsley for an extra pop of flavor and dive into a side dish that's as wholesome as it is delicious. Perfect for those seeking healthy coleslaw recipes, it’s a must-try for fans of bold flavors and crisp textures!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 6

Ingredients

• 3 medium Carrots
• 0.5 head Green cabbage
• 0.5 head Red cabbage
• 3 tablespoons Rice vinegar
• 3 tablespoons Olive oil
• 1 tablespoon Honey
• 2 teaspoons Dijon mustard
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Sesame seeds
• 2 tablespoons Sunflower seeds
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Wash and peel the carrots. Use a box grater or food processor to shred the carrots into fine strips.

Step 2

Remove the outer leaves of the cabbage halves and finely shred both green and red cabbage. Add the shredded cabbage to a large mixing bowl along with the shredded carrots.

Step 3

To make the dressing, whisk together the rice vinegar, olive oil, honey, Dijon mustard, salt, and black pepper in a small bowl until fully emulsified.

Step 4

Pour the dressing over the shredded vegetables and toss well to coat evenly. Set aside to allow the flavors to meld.

Step 5

Heat a small skillet over medium heat. Add the sesame and sunflower seeds, then dry roast them while stirring frequently to prevent burning. Roast for about 2-3 minutes, or until the seeds are golden and fragrant.

Step 6

Allow the roasted seeds to cool slightly before sprinkling them over the coleslaw. Toss lightly to distribute the seeds throughout.

Step 7

Garnish with freshly chopped parsley if desired. Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a more refreshing texture.

Nutrition Facts

Serving size	(1029.2g)

Amount per serving	% Daily Value*
Calories	952.8

Total Fat 64.1g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 14.2g
Cholesterol 0mg	0%
Sodium 2903.2mg	0%
Total Carbohydrate 92.5g	0%
Dietary Fiber 25.2g	0%
Total Sugars 49.5g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 389.6mg	0%
Iron 7.8mg	0%
Potassium 2380.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.9%

Protein: 6.6%

Carbs: 36.5%