Purple Coleslaw

9 85 119
Ingredients Minutes Calories
Prep Cook Servings
1 h 15 min 10 min 12
Purple Coleslaw
Health Highlights


8 cup shredded Red cabbage (1 small head)
2 cup grated Carrots (shredded - approx. 3 large carrots peeled)
1/3 cup Pumpkin seeds (pepitas) (raw, toasted)
1/2 cup Raisins, seedless (sultana)
1/4 cup Parsley, fresh (finely chopped)
1/3 cup Apple cider vinegar
1/3 cup Extra virgin olive oil
2 tbsp Honey, raw
1 tsp Sea Salt


In a large mixing bowl, combine shredded cabbage and carrots with the pumpkin seeds, raisins and parsley.

In a small bowl, whisk together remaining ingredients. Add dressing to large bowl and toss together.

Refrigerate mixture for at least 1 hour, stirring occasionally, then serve.


To make this recipe vegan, simply replace the honey with an equal amount of maple syrup.

Toast pumpkin seeds at 300°F for 8-10 minutes or until slightly browned and puffed up. Listen for the sound of the seeds popping because it doesn't take long for them to go from toasted to burned.

Nutrition Facts

Per Portion

Calories 119
Calories from fat 63
Calories from saturated fat 9.1
Total Fat 7.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 4.8 g
Cholesterol 0
Sodium 230 mg
Potassium 253 mg
Total Carbohydrate 13.6 g
Dietary Fiber 2.2 g
Sugars 9.9 g
Protein 1.5 g

Dietary servings

Per Portion

Fruit 0.2
Vegetables 1.4

Energy sources


Meal Type(s)