Delicious Living
  • 3 cups green cabbage (thinly sliced; about 3/4 small head)
  • 3 cups red cabbage (thinly sliced; about 3/4 small head )
  • 4 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh cilantro (minced )
  • 1 tablespoon pure maple syrup
  • 1 tablespoon coarse sea salt
  • 6 tablespoons extra-virgin olive oil

Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette

Bryant Terry | Delicious Living
  • Serves: 6 people

After I found out that cabbage has more vitamin C than oranges, I started eating it at least once per week. Cabbage also contains essential minerals, including iodine, sulfur, calcium, magnesium, and potassium, so this tasty slaw really packs a nutritional punch. 

  1. Place sliced green cabbage in one bowl and red cabbage in another.
  2. In a blender, combine lemon juice, mustard, cilantro, maple syrup, and salt. Blend; with motor running, slowly pour in oil. Pour half of vinaigrette over each bowl of cabbage. With clean hands, starting with green cabbage, massage each bowl of cabbage thoroughly, to coat (3 minutes each). Cover and chill for at least 30 minutes, or overnight.
  3. Ten minutes before serving, remove cabbages from refrigerator. Using a slotted spoon, lift cabbage from juices and transfer to a single bowl; mix gently.


PER SERVING: 154 cal, 77% fat cal, 14g fat, 2g sat fat, 0mg chol, 1g protein, 9g carb, 2g fiber, 419mg sodium

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