Clean Diet Coleslaw

$0.00 Cooking Fee
Serving Size: 1 1/4 cup
Recipe adapted from:
This recipe is courtesy of dietician Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This lemony coleslaw doesn't rely on mayonnaise, instead its full flavor comes from spices like cumin and freshly pressed garlic.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • In a medium bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.
  • Place the sesame seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant and the pepitas are starting to make little popping noises. Pour the toasted seeds into the cabbage bowl and toss to combine.
  • To make the dressing, combine all the dressing ingredients, whisking until thoroughly blended.
  • Drizzle some of the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add additional dressing if needed. Serve immediately or cover and refrigerate to marinate for up to several hours.

Cook Times

Active Prep15
Hands-On Cook3
Hands-Off Cook0
Recipe Serving Size10 people



  • 5 cup purple cabbage finely sliced
  • 5 cup green cabbage finely sliced
  • 2 ½ cup carrot shredded
  • 1/2 cup Italian parsley chopped
  • 5 tablespoon sesame seeds toasted

For the dressing:

  • 5 tablespoon extra virgin olive oil
  • 2 lemon juiced, about 2 teaspoons per serving
  • 3 clove garlic pressed or minced
  • teaspoon ground cumin
  • teaspoon Kosher salt more or less to taste

Cooking Tools Required

Cutting board, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet, Tongs, Top Stove


Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 393mg | Potassium: 344mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6139IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 2mg

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