Healthy Mixed Slaw (non creamy)

I am really enjoying coming up with so many salad recipes and healthy vegetable and fruit based meals these days.

It is very easy to get stuck using the same old vegetables day in and day out. I am guilty of this. As a family we do eat a lot of fruit and vegetables on a daily basis, but it is so easy to just cook or prepare them with the same methods all the time.

Recently I have been pushing myself to design meals that I want to eat but can also put on my son’s plate and at least expose him to new variations and a few new plants.

Slaw is one of the most versatile of salads. It pairs beautifully with meat and fish and can also be a part of a totally vegetarian dish.

This slaw does not take a lot of work, keeps well in the fridge and it can be used across a lot of dishes over the week. It is not creamy based so is much lighter on the carbs and fats. I am currently trying not to eat carbohydrates. Well not processed and high carb foods anyway. I get to keep eating things like cream, butter, bacon and yogurt but don’t have the bloating that carbohydrates cause anyway. And yes, I still have my glasses of wine or beer.

While I don’t see a huge difference in my body, I do feel like my mood has improved and my energy levels are higher. Really this is all I wanted to get out of this new way of eating. I get all the fun stuff without feeling sluggish and bloated.

I love this slaw! Comprised mainly of red cabbage, apple and carrot coated in a healthy tangy dressing and topped with toasted mixed seeds. It is so colourful and delicious and I can’t wait for you all to try it.


Please note this makes about 4 portions. I make small portions as we are a family of just 2 and we don’t want to be eating the same thing day in and day out.

  • 1/4 head of red cabbage
  • 1 large apple
  • 2 large carrots
  • 2 spring onions,
  • a handful of fresh herbs such as coriander and dill
  • toasted mixed seeds, optional

For the dressing:

  • 2 tbsp good olive oil, I use Greek olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tiny clove garlic, crushed
  • pinch salt
  • freshly ground black pepper


Finely slice the red cabbage and place in a large mixing bowl.

Julienne the carrots and apple. I use a julienne peeler for the apple and carrot, but if you don’t have one, you can grate them instead. Add the apple and carrot to the mixing bowl

Slice the green part of the spring onions finely and add to the bowl (save the white tips for future cooking projects).

Roughly chops your herbs, add to the bowl.

Next make your dressing:

In a jug add all the dressing ingredients and whisk.

Pour the dressing over the salad and toss really well. When serving, scatter the mixed toasted seeds on top. Eh Voila!

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