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Cabbage, Carrot & Flaxseed Coleslaw


There are literally hundreds, if not thousands, of different ways to make coleslaw!

Having a bowl of it as a side dish to a meal can really up the flavour of your meal but store-bought varieties are often quite fatty.

Making coleslaw yourself is a great way to keep the calories down. And, making a completely plant-based version that is devoid of dairy is perfect for keeping it healthy! It is not only delicious but also incredibly simple and you can easily rustle up a batch while your main meal is cooking.

Cabbage, Carrot & Flaxseed Coleslaw

Although coleslaw is traditionally eaten with meat dishes, this recipe is also delicious to have with pasta, pizza or even to mix in with a salad.


To make my recipe for two people you will need the following ingredients.

  • One cup of savoy cabbage
  • One cup of purple cabbage
  • One cup of carrots
  • One cup of mange tout
  • Two small red onions
  • One lemon
  • Olive oil
  • Raw honey
  • Flax seeds
  • Salt & black pepper


The first thing you’ll need to do is wash and finely slice both cups of cabbage and the carrots. You can either do this by hand or with a food processor. Next finely slice the mange tout by hand and slice your red onions. Simply put all of these ingredients into a bowl and mix together.

Next, take another bowl and squeeze the juice of your lemon into it. Add to that four tablespoons of olive oil and a pinch of both salt and black pepper. Now is the time to mix in one tablespoon of raw honey before whisking together really well until it becomes creamy.

A great way to ensure this dressing is as creamy as possible is to leave the olive oil and lemon in the fridge overnight before you make it! Once your dressing is ready pour it into the first bowl, add a tablespoon of flaxseeds and mix well before serving.

This Post Has 32 Comments

  1. looks good! i’ve just started making one with cabbage, red onion, carrots, pomegranate seeds and fresh mint leaves. there are so many variations I’ll definitely be trying yours!

  2. It may be a little odd to admit, but I’m totally drooling over this slaw at 7:45 in the morning at my desk. I’ve made this before but without the red onions and “mange tout” (which I had to look up to realize they’re snap peas!) and I’ve used AC vinegar instead of lemon. But… I need to try this asap. It looks amazing!

  3. I am so excited about summer, and coleslaw reminds me of my husband and I, sitting on the floor of our new apartment last summer as we took a break from building some piece of furniture,drinking a beer and eating a cabbage slaw and stir fry I had made for us. I looooove slaws, and being from the south, lemme tell you there are TOO MANY different ways to make it. In a good way. Can’t wait to try this one!

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