Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette
  • pounds green cabbage (thinly sliced/shredded; about 4 cups)
  • pounds red cabbage (thinly sliced/shredded; about 4 cups)
  • 6tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2teaspoons Dijon mustardminced
  • 2tablespoons minced fresh cilantro
  • 3tablespoons pure maple syrup
  • 2teaspoons coarse salt
  • 3tablespoons extra-virgin olive oil
  1. Place sliced green cabbage in one bowl and red cabbage in another.
  2. In a blender, combine lemon juice, lemon zest, Dijon mustard, cilantro, maple syrup and salt. Blend until combined. With motor running, slowly pour in oil and continue to blend until well mixed. Pour half of vinaigrette over each bowl of cabbage. With clean hands, starting with green cabbage, massage each bowl of cabbage thoroughly, until well coated, about 3 minutes. Cover and chill cabbage 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 together.
Recipe Notes
Nutrition Facts
Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette
Amount Per Serving
Calories 85 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 433mg 18%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Sugars 5g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

Serves 12 (Makes 6½ cups). Vegan, Gluten free, Dairy free

PER SERVING (½ cup): 85 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 433mg sodium, 11g carb (3g fiber, 5g sugars), 2g protein