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Purple cabbage and carrot slaw

Ultratruffle Cabbage & Carrot Slaw with Parsley Mint Lemon Dressing

Fresh carrots and purple cabbage tossed with a slightly spicy parsley mint lemon dressing. The perfect topping for veggie burgers, falafel, or a side dish for your next BBQ!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Condiment, Salad, Side Dish
Cuisine American, Mediterranean
Servings 4

Ingredients
  

Parsley Mint Lemon Sauce

  • 1 cup packed fresh parsley leaves and stems
  • 3 cloves garlic
  • 12 fresh mint leaves (add more according to your taste)
  • 1 tsp tahini
  • 1-2 tbsp Aleppo pepper (start with 1 tbsp then add more for additional heat if desired)
  • 1 lemon juiced
  • 1/3 cup water
  • salt to taste

Coleslaw

  • 2 cups shredded purple/green or a mixture of cabbage
  • 2 cups shredded carrots
  • 1 tbsp apple cider vinegar
  • 2 tbsp water
  • salt to taste

Instructions
 

Parsley Mint Lemon Sauce

  • Blend all ingredients together until smooth. Start with lower end of Aleppo pepper and add more if desired. Taste and add additional salt or mint if desired.

Coleslaw

  • Combine cabbage, carrots, vinegar, water and a pinch of salt. Toss together.
  • Add desired amount of parsley mint lemon sauce to coleslaw mixture and toss together. (NOTE: I usually have some parsley mint sauce leftover).
  • Allow coleslaw to marinate in the refrigerator for at least an hour before serving.
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