Healthy Slaw is a fresh, no-mayo side salad loaded with crunchy vegetables, bright herbs, toasted pepitas, and a lemon-forward dressing. It pairs beautifully with grilled meats, fish, tacos, sandwiches, or served as a light, nourishing lunch.
Author’s Notes
My Brand-New “Glow-Up” Slaw
After perfecting a ribbon carrot salad that quickly became a regular for me, I created this slaw to deliver the same bright, nourishing vibe in a different format. I call it the “Glow-Up Slaw” because it feels energizing and fresh — the kind of dish that leaves you satisfied and light.
The concept is simple: crunchy vegetables, fragrant herbs, and pepitas for texture, all tossed in a lively lemon dressing. It’s mayo-free, so it’s especially great for warm-weather gatherings, and it keeps well if you store components separately. This slaw is colorful, refreshing, and easy to adapt based on what you have on hand.
Healthy Slaw Ingredients
| Ingredient | Notes |
|---|---|
| Purple and green cabbage | Slice very thinly with a sharp knife or mandoline. Finer shreds produce a more delicate texture and make the slaw easier to eat. |
| Carrots | Freshly shredded or julienned carrots retain better crunch and flavor than pre-shredded packaged carrots. |
| Cilantro or parsley and jalapeño | Use cilantro or parsley based on preference. Remove jalapeño seeds for less heat or leave some for extra spice. |
| Pepitas (toasted pumpkin seeds) | Roasted, salted pepitas add a pleasant crunch. Add them just before serving to preserve texture. |
| Dressing ingredients | Red wine vinegar, Dijon mustard, olive oil, honey, lemon zest and juice, salt, and pepper. Whisk or shake until emulsified and adjust to taste. |
Chelsea’s Notes
Serve This Healthy Slaw With:
- A bright side for grilled chicken, flank steak, burgers, or salmon.
- Heaped on tacos — fish tacos, shrimp tacos, chicken, or pork; the acidity and crunch complement rich fillings.
- On sandwiches, sliders, or wraps to add freshness and texture.
- As a light lunch topped with baked chicken, chickpeas, and sliced avocado for a balanced meal.
- At potlucks, picnics, and cookouts because it holds up well without mayonnaise and stays fresh in warm weather.
Store this slaw in an airtight container in the refrigerator for up to 3 days. To preserve crunch, keep the dressing and pepitas separate and add them just before serving. If you plan to make it ahead for a gathering, assemble the vegetables in one container, dressing in another, and pepitas in a sealed bag or small container.
More Favorite Salads & Sides:
Salads
Apple Coleslaw
Salads
Broccoli And Bacon Salad
Appetizers
Garlic Bread
Vegetables
French Carrot Salad
Healthy Slaw
Chelsea Lords
Equipment
- Large bowl plus tongs
- Wide-mouth mason jar (or a small bowl for whisking the dressing)
Ingredients
- 3 cups finely sliced purple cabbage
- 3 cups finely sliced green cabbage
- 2 cups shredded carrots
- 1 cup chopped fresh cilantro (or parsley)
- 1 jalapeño, seeded and finely diced (optional)
- 3/4 cup roasted and salted pepitas
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons Dijon mustard
- 6 tablespoons olive oil
- 1 tablespoon honey
- 1 large lemon — 1/2 teaspoon zest and 2 tablespoons juice
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Make the dressing: In a wide-mouth mason jar combine red wine vinegar, Dijon mustard, olive oil, honey, lemon juice, lemon zest, salt, and pepper. Secure the lid and shake vigorously until the dressing is smooth and emulsified. Alternatively, whisk everything together in a small bowl.
- Combine the vegetables: In a large bowl add the purple cabbage, green cabbage, shredded carrots, chopped cilantro or parsley, jalapeño (if using), and pepitas.
- Toss with dressing: Pour the dressing over the slaw and toss thoroughly with tongs until all ingredients are evenly coated.
- Adjust and serve: Taste and add more salt or pepper if needed. Serve immediately for maximum crunch, or chill 15 to 20 minutes to let the flavors meld and the cabbage soften slightly. Toss again before serving.
Recipe Notes
Note 1: The thinner you slice the cabbage, the better the texture and mouthfeel of the slaw.
Note 2: For large carrots, peel them and use a julienne peeler or box grater to create thin, delicate shreds.
Storage: Leftover dressed slaw will keep up to 3 days refrigerated. To preserve crunch, store the vegetables, dressing, and pepitas separately and combine just before serving.
Nutrition
Serving: 1 serving | Calories: 197 kcal | Carbohydrates: 10 g | Protein: 4 g | Fat: 16 g | Saturated Fat: 2 g | Fiber: 3 g | Sugar: 5 g | Vitamin A: 5189 IU | Vitamin C: 31 mg
Nutrition information is an estimate and should be used as a guideline only.