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Healthy No-Mayo Coleslaw with Cilantro, Pepitas, and Toasted Almonds Recipe

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4.1 from 2 reviews

This Healthy Coleslaw recipe offers a vibrant, crunchy alternative to traditional mayo-based coleslaw. Packed with shredded purple and green cabbage, fresh carrots, cilantro, and a spicy jalapeño kick, it’s dressed in a tangy, slightly sweet apple cider vinegar and olive oil dressing. The addition of toasted almonds and pepitas adds a delightful crunch, making it a perfect light and nutritious side dish for any meal.

Ingredients

For the Slaw:

  • ½ medium head of purple cabbage, shredded (about 3 cups shredded cabbage)
  • ½ medium head of green cabbage, shredded (about 3 cups shredded cabbage)
  • 2 heaping cups shredded carrots
  • 1 cup finely chopped cilantro
  • 1 jalapeño, seeded and finely diced
  • ½ cup green onion (green part only), finely chopped
  • ½ cup pepitas
  • ¼ cup toasted sliced almonds

For the Dressing:

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1-2 tablespoons pure maple syrup (adjust based on desired sweetness)
  • 1 clove garlic, finely minced
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon salt
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the Slaw: Add all the ingredients for the slaw, except for the almonds and pepitas, into a large mixing bowl. This includes the shredded purple and green cabbage, shredded carrots, chopped cilantro, diced jalapeño, and green onions.
  2. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, pure maple syrup, finely minced garlic, optional cayenne pepper, salt, and freshly cracked black pepper until well combined.
  3. Combine and Marinate: Pour the dressing over the slaw mixture. Toss thoroughly to ensure the vegetables are evenly coated with the dressing. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least one hour to allow the flavors to meld and develop.
  4. Add Crunchy Toppings and Serve: Just before serving, sprinkle the toasted sliced almonds and pepitas over the slaw. Toss gently to distribute the nuts evenly. Serve chilled as a refreshing and healthy side dish.

Notes

  • To toast almonds, heat a dry skillet over medium heat and cook sliced almonds for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
  • For extra heat, leave some jalapeño seeds in the mix or add extra cayenne pepper in the dressing.
  • This coleslaw tastes even better after marinating overnight in the fridge.
  • Feel free to substitute the pepitas with sunflower seeds or chopped walnuts for different nutty flavors.
  • This recipe is naturally vegan, gluten-free, and dairy-free.

Find it online: https://simpleplatter.com/healthy-no-mayo-coleslaw-with-cilantro-pepitas-and-toasted-almonds-recipe/