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Seedy Summer Slaw

This is our original recipe. We found almost any veggies chopped up make this a perfect summer slaw fresh from what the farmers bring to market.



  • 2 cups finely sliced purple cabbage| 2 cups finely sliced green cabbage or 4 cups kohlrabi
  • 2 cups shredded carrots 
  • ¼ cup chopped fresh parsley or cilantro
  • ¾ cup mixed seeds (sunflower, hemp, pumpkin, etc...)

Lemon dressing

  • ¼ cup avocado or coconut oil
  • 2 tablespoons lemon juice
  • 1 clove garlic, pressed or minced
  • ½ teaspoon ground cumin
  • ½ teaspoon salt 
  • ½ teaspoon coarse pepper


  1. In a medium serving bowl, combine veggies.
  2. Toast seeds over medium heat, stirring frequently, until the seeds are fragrant and start to pop. Pour the toasted seeds into the mixing bowl and toss to combine.
  3. In a small bowl, combine dressing ingredients and mix.
  4. Toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs it. Serve or cover and refrigerate. Serve within two hours.
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