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!
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Recipe Information
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)
Instructions
Wash and peel the carrots. Use a box grater or food processor to shred the carrots into fine strips.
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.
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.
Pour the dressing over the shredded vegetables and toss well to coat evenly. Set aside to allow the flavors to meld.
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.
Allow the roasted seeds to cool slightly before sprinkling them over the coleslaw. Toss lightly to distribute the seeds throughout.
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
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 425 mg | 18% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 493 mg | 10% | |
*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.
