Name: Red Cabbage and Carrot Slaw
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 teaspoons/10ml apple cider vinegar; 1 Tablespoon/15ml fresh orange juice; The zest from half a small orange; 1 Tablespoon/15ml coconut aminos; 2 teaspoons/10ml toasted sesame oil; 1 ½ Tablespoons/22ml extra-virgin olive oil; 1/4 teaspoon fine sea salt; 8oz/227g about half a small red cabbage, finely shredded on a mandolin or with a sharp knife; 8oz/226g shredded carrots; 2 small scallions, green parts only, thinly sliced; ¼ cup chopped fresh parsley leaves; ¼ cup chopped fresh cilantro leaves; 2 Tablespoons/20g hemp seeds; 2 Tablespoon/14g sesame seeds; ¼ cup/28g sunflower seeds

Gluten-Free Grain-Free Vegetarian Vegan Dairy-Free Nut-Free Egg-Free Paleo

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Elevate your summer slaw with this red cabbage and carrot slaw with sesame orange dressing. Easy to make and perfect for barbecues and picnics!

Red Cabbage and Carrot Slaw with Orange Sesame Dressing on Plate

If you’re looking for a summer salad or side that’s easy to throw together and bring along, then a slaw is the answer. While I’m a sucker for a good slaw any time of year, summer really is the perfect season for a slaw salad. It’s fresh and crunchy and goes great with just about everything on your summer menu.

This one is an Asian inspired red cabbage and carrot slaw with an orange sesame dressing. It’s a lighter, fresher and more flavorful alternative to the kind dressed with mayo, not to mention less soggy. Colorful and crunchy it’s a welcome addition to any barbecue, picnic or summer get-together.

The slaw itself is a mix of very finely shredded red cabbage and carrots mixed with a generous amount of parsley and cilantro for freshness and hemp seeds and sunflower seeds for a nutty crunch. But it’s the sweet/tart orange sesame vinaigrette that really ties it all together. The orange pairs nicely with the sweetness of the carrots while the sesame oil brings a lovely toasty flavor to the slaw. Here’s what you’ll need to make it:

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

Cabbage - I like red cabbage here for its beautiful color and crunch but you could use a mix of Napa or savoy cabbage as well if you’d like. You can slice the cabbage very thinly on a mandolin or with a sharp knife but a bag of pre-shredded cabbage will do in as well if you’re short on time.
Carrots - For the most fresh and flavorful slaw I like to shred my carrots with a julienne peeler but you can also grab a bag of pre-shredded carrots from the store.
Scallions – You’ll need 2 small scallions
Fresh Herbs – You’ll need both fresh parsley and fresh cilantro.
Seeds – I’m using a combination of hemp seeds, sesame seeds and sunflower seeds but you can use your favorite combination of seeds.
Dressing – The dressing is a homemade sesame orange dressing for which you’ll need apple cider vinegar, fresh orange juice and zest, coconut aminos (or gluten-free tamari), toasted sesame oil and olive oil.

Healthy Slaw on Plate with Serving Spoons

How to Make a Red Cabbage and Carrot Slaw:

(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)

Start by whisking together the dressing.
Next in a large bowl combine the red cabbage, carrots, scallions, parsley, cilantro, hemp seeds, sesame seeds and sunflower seeds and drizzle in enough dressing to coat and toss to combine. Taste and season with additional dressing if needed and serve. That’s it!

Crunchy, colorful and full of flavor, it’s definitely one of my summertime favorites and a go-to when I need an easy dish to bring.

Enjoy!

More Red Cabbage Recipes:

4-6 Servings

Red Cabbage and Carrot Slaw

Prep Time: 20 minutes

Total Time: 20 minutes

Elevate your summer slaw with this red cabbage and carrot slaw with sesame orange dressing. Easy to make and perfect for barbecues and picnics!

Ingredients

For the dressing:

2 teaspoons/10ml apple cider vinegar
1 Tablespoon/15ml fresh orange juice
The zest from half a small orange
1 Tablespoon/15ml coconut aminos
2 teaspoons/10ml toasted sesame oil
1 ½ Tablespoons/22ml extra-virgin olive oil
¼ teaspoon fine sea salt

For the slaw:

8oz/227g about half a small red cabbage, finely shredded on a mandolin or with a sharp knife
8oz/226g shredded carrots
2 small scallions, green parts only, thinly sliced
¼ cup chopped fresh parsley leaves
¼ cup chopped fresh cilantro leaves
2 Tablespoons/20g hemp seeds
2 Tablespoon/14g sesame seeds
¼ cup/28g sunflower seeds

Instructions

Whisk together dressing ingredients.
In a large bowl combine red cabbage, carrots, scallions, parsley, cilantro, hemp seeds, sesame seeds and sunflower seeds, drizzle in enough dressing to coat and toss to combine. Taste and season with additional dressing if needed and serve.

Notes

Dietary Notes:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Paleo

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 134Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 130mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 2g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.