Fresh Coleslaw with Middle Eastern Flavors | RAW, mayo-free, vegan, plant-based

Fresh Coleslaw

5 from 1 review


  • 1/2 large cabbage, shredded (or 1 small cabbage)
  • 3 tablespoons minced fresh dill
  • 3 tablespoons minced fresh parsley
  • 2 green onions, sliced


  • 3 tablespoons lemon juice (juice from 1 large lemon)
  • 1 clove garlic, crushed or finely minced
  • 1 1/2 teaspoon Za’atar seasoning
  • 1/21 teaspoon salt 
  • 1/21 teaspoon agave nectar 
  • 1 tablespoon nutritional yeast flakes (optional)
  • 1/4 cup cold-pressed olive oil


  • Wash and prepare the cabbage.  Remove outer leaves if they look damaged.
  • Next, shred the cabbage using a food processor.  If you do not have a food processor, chop it as fine as you can by hand or use a box grater.  
  • In a large bowl add the shredded cabbage, minced fresh dill, parsley, and sliced green onion.  Stir to combine.  
  • Set aside while preparing the dressing.  
  • In a small bowl, add lemon juice, garlic, Za’atar seasoning, salt, agave, and nutritional yeast. Next, whisk in the olive oil while stirring. Finally, add the dressing to the cabbage and mix.  
  • Garnish with fresh lemon slices or green onion.  
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