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 mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Condiment, Salad, Side Dish
Cuisine American, Mediterranean
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
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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