Healthy Coleslaw Salad Recipe

1. Prepare the Coleslaw:
   • In a large bowl, combine the finely sliced purple cabbage, green cabbage, shredded carrots, and chopped parsley.
2. Toast the Seeds:
   • In a dry skillet over medium heat, toast the mixed seeds until they are lightly golden and fragrant, stirring frequently to prevent burning. This toasting step enhances their flavor and texture. Set aside to cool.
3. Make the Lemon Dressing:
   • In a small bowl or jar, whisk together the olive oil, lemon juice, minced garlic, ground cumin, and salt until well combined. Taste and adjust seasoning if needed. The dressing should have a balanced tangy and savory flavor.
4. Combine and Toss:
   • Pour the lemon dressing over the coleslaw mixture in the bowl. Add the toasted seeds. Toss everything together until the vegetables and seeds are evenly coated with the dressing.
5. Chill and Serve:
   • Cover the bowl with plastic wrap or transfer the coleslaw to an airtight container. Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
6. Serve:
   • Give the coleslaw a final toss before serving. Garnish with additional chopped parsley if desired.
7. Enjoy:
   • Serve this healthy coleslaw as a side dish with grilled meats, sandwiches, or as a topping for tacos. It’s also great for picnics and potlucks!

This coleslaw is not only nutritious but also bursting with fresh flavors from the vegetables and the zesty lemon dressing. It keeps well in the fridge for a few days, making it convenient for meal prep or leftovers. Enjoy your vibrant and crunchy salad!