Mediterranean Red Cabbage Slaw

Mediterranean Slaw: A Flavorful Salad for Every Occasion

This Mediterranean red cabbage slaw is a standout dish that’s guaranteed to steal the spotlight at any dinner party. With vibrant colors, bold flavors, and delightful textures, it’s no wonder it’s one of my favorite salads. The combination of crunchy red cabbage, sweet carrots, herby garnishes, and a delicious vinaigrette is pure magic. Add in the surprise kick of cumin and the roasted seeds for a satisfying crunch, and you have a dish that’s as beautiful as it is tasty. Perfect for family dinners or entertaining guests, this salad is a must-try!

How to Make Mediterranean Slaw:

Don’t let the layers of flavor fool you—this slaw is incredibly simple to prepare. Start by shredding the cabbage, slicing the carrots, and chopping the herbs. Give the seeds and nuts a quick roast to bring out their nutty aroma. Next, mix up a tangy vinaigrette with your favorite Mediterranean-inspired ingredients. Toss everything together and let it sit for a bit before serving to let the flavors meld. It’s that easy, yet the results are absolutely delicious!

This quick recipe is perfect when you need an effortless side dish that wows. An easy recipe that will impress everyone at the table. Try it once, and it’ll become a regular on your Mediterranean menu!

Vegetarian, Vegan, Gluten-Free, Keto
, Veggies
, Salad, Lunch, Dinner
, Mediterranean

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Prep Time:

10 minutes

Cook Time:

3 minutes

Serves:

4 ppl

Ingredients

1/3 red cabbage

2 carrots

1 cup chopped herbs
choose or mix: parsley, mint, cilantro

1 cup mix of seeds:
sunflower, pumpkin seeds, pignolis, etc.

— Vinaigrette:

4 Tbsp olive oil

1 lemon, juiced

1 Tbsp maple syrup or honey

1 crushed garlic clove

1/2-1 tsp cumin

Salt

Directions

1. Shred the cabbage to thin strips, slice the carrots to thin slices, and chop the parsley. Place all in a large bowl.

2. Roast your choice of seeds (one or mix of) in a pan with 1 Tbsp oil, just until slightly brown. Add to the cabbage.

3. Mix well all ingredients of your vinaigrette in a separate bowl, add to the salad, and mix well. Let sit at least 30-60 min before serving. (Keep on the counter, in room temperature. If longer than an hour, keep in the fridge.)

* Tip: start with 1/2 tsp cumin and taste after mixing with the cabbage. Cumin tends to be a fairly dominant spice.

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