Simple Seedy Slaw
Simple Seedy Slaw might be a good recipe to expand your side dish recipe box. For $1.54 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 27g of fat, and a total of 331 calories. This recipe serves 4. A mixture of ground cumin, fresh parsley, lemon juice, and a handful of other ingredients are all it takes to make this recipe so tasty. 214 people have tried and liked this recipe. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Cookie and Kate. With a spoonacular score of 97%, this dish is awesome. Seedy Tahini Cole Slaw, Simple Slaw, and Simple Cabbage Slaw are very similar to this recipe.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
2 cups shredded carrots (I used store-bought shredded organic carrots, but you could also grate them on a box grater, in a food processor, or julienne the carrots with a sharp knife)
¼ cup chopped fresh parsley
1 clove garlic, pressed or minced
2 cups finely sliced green cabbage (one small cabbage will be more than plenty)
½ teaspoon ground cumin
2 to 3 tablespoons lemon juice, to taste
¼ cup olive oil
2 cups finely sliced purple cabbage (one small cabbage will be more than plenty)
½ teaspoon salt
Up to ¾ cup mixed seeds (I used mostly pepitas—AKA green pumpkin seeds—and sunflower seeds, with some sesame seeds and poppy seeds)
Equipment:
frying pan
bowl
mixing bowl
whisk
Cooking instruction summary:
In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.Measure out your 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 mixing bowl and toss to combine.To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin and salt and whisk until thoroughly blended.Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip. Serve immediately or cover and refrigerate to marinate for up to several hours.
Step by step:
1. In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.Measure out your 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.
2. Pour the toasted seeds into the mixing bowl and toss to combine.To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice.
3. Add the garlic, cumin and salt and whisk until thoroughly blended.
4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip.
5. Serve immediately or cover and refrigerate to marinate for up to several hours.
Nutrition Information:
covered percent of daily need
