Cowboy Coleslaw ♥

To brighten a plate and a palateSo how pretty is this?!! It's just grated carrot, red cabbage and green onion in an otherwise simple slaw ...

The recipe comes from my cousin Laura who's mother of four, so while I haven't asked, you just know it's kid-friendly! I do know my fifteen-year old nephew had seconds! (All this to explain the recipe name 'Cowboy Coleslaw', which will appeal to kids, versus what I first intended to call it, Colorful Carrot & Cabbage Slaw, which I figure appeals more to the Moms of the world ... I tell you what, call it what you like, you know your audience.)

NEXT TIME I'll use white balsamic vinegar so the carrot doesn't stain.

NUTRITION NOTES I found the sunflower seeds optional -- and without them, the slaw drops from from one to zero Weight Watchers points! For the record, in part this is because the portion size is measured on the basis of a half cup of slaw, where recipes on A Veggie Venture nearly always assume a pound of vegetables divided four ways. THAT said, a half cup was very satisfying, full of crunch and flavor. This is no sissy coleslaw!

WEEKEND HERB BLOGGING This is my official entry to Weekend Herb Blogging that this week is being hosted by Food Blogga. The lovely Susan is a Rhode Islander (hence, blogga!) transplanted in southern California and a lovely story-teller with a knack for simple fresh food. In January, Susan, her husband and I shared a fast-talking late supper, one of those where you hardly notice the food (I know! and we call ourselves foodies!) because you're so enjoying the company.

FROM THE ARCHIVES The Recipe Box has lots of carrot recipes and cabbage recipes.

A YEAR AGO THIS WEEK Carrot & Sesame Salad ... "I'm a complete sucker for simple vegetable salads made with everyday ingredients 95% likely to be already on hand."

TWO YEARS AGO A classic: tomato with fresh mozzarella, balsamic vinegar and basil


Hands-on time: 15 minutes
Time to table: 15 minutes
Makes 3 cups

2 cups grated carrot (from 3 large carrots, I used a mandoline to grate because I like the perfect little slices but a hand-held grated worked fine too)
1 cup thin-sliced red cabbage (or radicchio)
1/4 cup chopped green onion (don't skip this)
2 tablespoons sunflower seeds (these added crunch but also calories, I don't think they're necessary)

2 tablespoons water
2 tablespoons balsamic vinegar (preferably white)
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Gently combine the vegetables (hold off on the sunflower seeds if making in advance). Whisk together the dressing ingredients and toss with vegetables. Top with sesame seeds and serve. Can be made a few hours in advance.

Nutrition Information Per 1/4 pound of raw carrot: 46 Cal (5% from Fat, 8% from Protein, 87% from Carb); 1 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 11 g Carb; 3 g Fiber; 5 g Sugar; 37 mg Calcium; 0 mg Iron; 78 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

Nutrition Information Per 1/4 pound of raw red cabbage: 35 Cal (4% from Fat, 16% from Protein, 80% from Carb); 2 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 8 g Carb; 2 g Fiber; 4 g Sugar; 51 mg Calcium; 1 mg Iron; 31 mg Sodium; 0 mg Cholesterol; Weight Watchers 0 points

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A Veggie Venture is home of the Veggie Evangelist Alanna Kellogg and vegetable inspiration from Asparagus to Zucchini. © Copyright 2007
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Sounds very tasty. I love any kind of crunchy salad like this. Also perfect recipe to try out my newly discovered agave nectar in the dressing!

  2. So simple, even I could master it.

  3. AnonymousJuly 11, 2007

    Part of what makes it so pretty is the glimpse of the yard--summer in St. Louis!

  4. Thanks for such a refreshing and delicious WHB entry, Alanna! I just love this "non-sissy" slaw. In fact, my mom's in town, and I'm printing up a copy for her right now--she adores all kinds of cole slaw and loves your idea of substituting radicchio for red cabbage! Thanks for the kind words too; we so enjoyed our time together with you. Our only regret was that it went by too quickly.

  5. Colourful, light and gorgeous: it's whats for summer!

  6. AnonymousJuly 13, 2007

    Looks like peanuts in the picture -- am I looking at sunflower seeds?

  7. Kalyn ~ Ah yes, that would be a fine sweetener substitute, if an expensive one.

    Kelly ~ Have you seen Ratatouille yet? "Anyone can cook!" :-)

    TerryB ~ Looks like home, yes?!

    Susan ~ No sissy slaw, this. Say 'hi' to your mum!

    S'kat ~ Definite summer food.

    Christine ~ I'm sure cowboys would love peanuts but no, those are sunflower seeds. They're so calorie intense that I've hidden them in the back of the pantry so I don't grab handsful throughout the day!

  8. I have all the ingredients, so I'm making this this weekend. I love coleslaw, and this one looks wonderful!

  9. How rustic and what a great way to use up everything in the fridge.

  10. With a name like Cowboy Coleslaw how could I not include this recipe in my coleslaw post? ;)

  11. I just discovered your site - and it is making me swoon!

    What a great name for a great slaw - sure to appeal to kids young and old. My DH and I make an "asian-style" slaw with napa cabbage, red cabbage, carrots, green onions, and dressed with veganaise thinned with rice wine vinegar, soy sauce and toasted sesame oil. From now on, we're going to call it "Kung Fu Slaw" when nieces and nephews are around. ;-)

    In the fall, we also make a slaw with red cabbage and equal parts thinly sliced red onion and any red-skinned apples - dressed with umeboshi plum vinegar, a tiny amount of olive oil, and toasted black sesame seeds. We just call it "Red Slaw" - but maybe someone can think of something more imaginative.

    Thanks again for a wonderful site and for providing so many resources!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna