Clean Diet Coleslaw

Serving Size: 10 people

This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep15

Hands-On Cook3

Hands-Off Cook0

Passive0

Recipe Serving Size10 people

Cooking Tools Required

Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove

Ingredients

5 cup purple cabbage finely sliced
5 cup green cabbage finely sliced
2 ½ cup carrot shredded
1/2 cup Italian parsley chopped
5 tablespoon sesame seeds toasted

For the dressing:

5 tablespoon extra virgin olive oil
2 lemon juiced, about 2 teaspoons per serving
3 clove garlic pressed or minced
1½ teaspoon ground cumin
1½ teaspoon Kosher salt more or less to taste

Instructions

In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

Nutrition