Detox Cabbage + Carrot Rainbow Slaw – Fresh, Crunchy, and Bright

This slaw is all about fresh crunch, bright color, and clean flavor. It’s the kind of bowl that makes you feel good after you eat it—light, crisp, and satisfying. The base is cabbage and carrots, with a rainbow of add-ins and a zesty lemon-ginger dressing.

It pairs with almost anything or stands on its own as a quick lunch. If you want a simple, healthy recipe that actually tastes great, this is it.

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Detox Cabbage + Carrot Rainbow Slaw - Fresh, Crunchy, and Bright

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Ingredients

• 1 small green cabbage, finely shredded (about 6 cups)
• 1/2 small red cabbage, finely shredded (about 3 cups)
• 3 large carrots, peeled and julienned or grated
• 1 red bell pepper, thinly sliced
• 1 small bunch fresh cilantro, chopped (about 1/2 cup)
• 3 green onions, thinly sliced
• 1/3 cup toasted seeds (pumpkin, sunflower, or a mix)
• 1/4 cup chopped nuts (almonds, cashews, or peanuts; optional)
• 1/3 cup fresh lemon juice (or lime for a softer tang)
• 2 tablespoons apple cider vinegar
• 2–3 tablespoons extra-virgin olive oil (or avocado oil)
• 1 tablespoon maple syrup or honey (adjust to taste)
• 1–1.5 tablespoons fresh grated ginger
• 1 small garlic clove, finely grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Optional: 1–2 teaspoons toasted sesame oil for a hint of warmth

Instructions

• Prep the cabbage: Remove the tough outer leaves.Quarter the cabbage, cut out the core, and slice very thinly with a sharp knife or mandoline. Add to a large mixing bowl.
• Add the rainbow: Julienne or grate the carrots. Slice the red bell pepper into thin strips.Add to the bowl with the cabbage.
• Chop the herbs and onions: Roughly chop cilantro and slice green onions. Toss them into the bowl for freshness and zip.
• Make the dressing: In a jar or small bowl, whisk lemon juice, apple cider vinegar, olive oil, maple syrup, ginger, garlic, Dijon, salt, and pepper. Add sesame oil if using.Taste and adjust sweetness, salt, and acid.
• Toss and rest: Pour the dressing over the veggies and toss thoroughly. Use your hands or tongs to coat everything evenly. Let it sit for 10–15 minutes to soften slightly and soak up flavor.
• Add crunch: Sprinkle in the toasted seeds and nuts just before serving so they stay crisp.
• Taste and finish: Add a pinch more salt, a squeeze of lemon, or a drizzle of maple syrup if needed.Serve chilled or at room temperature.

What Makes This Special

This isn’t a heavy, mayo-based slaw. It’s a clean, tangy version that keeps things bright and refreshing.

A lemon-ginger dressing brings a subtle heat and a little sweetness without weighing it down. Everything is thinly sliced so you get crunch in every bite, but it still feels light. Plus, it’s the kind of recipe that works for meal prep, potlucks, or that “I need something green” moment on a weeknight.

• Super customizable: Swap in what you have and keep the base simple.
• Meal-prep friendly: The veggies hold up and get better as they marinate.
• Naturally dairy-free and gluten-free: No fussy ingredients, just pantry staples.
• Colorful and nutrient-dense: A mix of colors means a mix of vitamins and antioxidants.

What You’ll Need

• 1 small green cabbage, finely shredded (about 6 cups)
• 1/2 small red cabbage, finely shredded (about 3 cups)
• 3 large carrots, peeled and julienned or grated
• 1 red bell pepper, thinly sliced
• 1 small bunch fresh cilantro, chopped (about 1/2 cup)
• 3 green onions, thinly sliced
• 1/3 cup toasted seeds (pumpkin, sunflower, or a mix)
• 1/4 cup chopped nuts (almonds, cashews, or peanuts; optional)

Dressing:

• 1/3 cup fresh lemon juice (or lime for a softer tang)
• 2 tablespoons apple cider vinegar
• 2–3 tablespoons extra-virgin olive oil (or avocado oil)
• 1 tablespoon maple syrup or honey (adjust to taste)
• 1–1.5 tablespoons fresh grated ginger
• 1 small garlic clove, finely grated
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt, plus more to taste
• Freshly ground black pepper, to taste
• Optional: 1–2 teaspoons toasted sesame oil for a hint of warmth

Step-by-Step Instructions

1. Prep the cabbage: Remove the tough outer leaves.

   Quarter the cabbage, cut out the core, and slice very thinly with a sharp knife or mandoline. Add to a large mixing bowl.

2. Add the rainbow: Julienne or grate the carrots. Slice the red bell pepper into thin strips.

   Add to the bowl with the cabbage.

3. Chop the herbs and onions: Roughly chop cilantro and slice green onions. Toss them into the bowl for freshness and zip.
4. Make the dressing: In a jar or small bowl, whisk lemon juice, apple cider vinegar, olive oil, maple syrup, ginger, garlic, Dijon, salt, and pepper. Add sesame oil if using.

   Taste and adjust sweetness, salt, and acid.

5. Toss and rest: Pour the dressing over the veggies and toss thoroughly. Use your hands or tongs to coat everything evenly. Let it sit for 10–15 minutes to soften slightly and soak up flavor.
6. Add crunch: Sprinkle in the toasted seeds and nuts just before serving so they stay crisp.
7. Taste and finish: Add a pinch more salt, a squeeze of lemon, or a drizzle of maple syrup if needed.

   Serve chilled or at room temperature.

Storage Instructions

• Refrigeration: Store in an airtight container for up to 4 days. It gets more flavorful on day two.
• Keep crunch separate: Store seeds and nuts separately and add right before eating.
• If making ahead: Dress about 80% of the way and finish with a splash of lemon just before serving to brighten it back up.
• Do not freeze: The texture won’t hold up after thawing.

Why This is Good for You

• Cabbage is rich in fiber, vitamin C, and compounds like sulforaphane that support natural detox pathways.
• Carrots bring beta-carotene for eye health and a subtle sweetness that balances the tang.
• Ginger and garlic offer compounds that may support digestion and a healthy immune response.
• Lemon and apple cider vinegar bring acidity that can make the slaw feel lighter and more refreshing.
• Seeds and nuts add healthy fats and protein to keep you satisfied.

Pitfalls to Watch Out For

• Over-salting early: The veggies release water as they sit, which can concentrate the salt. Start light, then adjust after resting.
• Too much ginger: Fresh ginger is potent.

  Add a little at a time and taste as you go.

• Thick cuts: If the cabbage is chunky, the slaw feels tough. Thin slices make a big difference.
• Soggy seeds: Add seeds and nuts just before serving to keep them crunchy.
• Flat flavor: If it tastes dull, it likely needs acid or salt. A squeeze of lemon or a pinch of salt brings it back to life.

Alternatives

• Swap the greens: Use Napa cabbage, savoy, or a mix of shredded kale with cabbage.
• Different dressings: Try lime juice with a splash of fish sauce for a Thai-inspired slaw, or use tahini in place of oil for a creamy, dairy-free version.
• Add fruit: Toss in thinly sliced apples, mango, or pineapple for a sweet twist.
• Protein boost: Add shredded rotisserie chicken, baked tofu, or chickpeas to make it a full meal.
• Herb switch: Use mint, basil, or parsley if cilantro isn’t your thing.
• Heat lovers: Add sliced jalapeño, red pepper flakes, or a drizzle of chili crisp.
• Nut-free option: Skip the nuts and double the seeds for crunch without allergens.

FAQ

Can I make this a day ahead?

Yes.

It actually tastes better the next day as the flavors meld. Just add the seeds and nuts right before serving to keep them crunchy.

What if I don’t have fresh ginger?

Use 1/2 teaspoon ground ginger as a backup. The flavor is different but still good.

If you can, add a little extra lemon to brighten it.

How can I make it creamier without mayo?

Whisk 1–2 tablespoons tahini or plain Greek yogurt into the dressing. Add a splash of water to thin, and adjust salt and lemon to taste.

Is this slaw spicy?

Only slightly, from the fresh ginger. For zero heat, reduce the ginger.

For more heat, add a pinch of chili flakes or sliced jalapeño.

What can I serve this with?

It’s great with grilled chicken, salmon, tofu, or tacos. It also brightens up rich dishes like pulled pork or roasted potatoes.

Can I skip the vinegar?

You can, but the flavor will be flatter. If you skip vinegar, add more lemon and a bit of Dijon to keep the dressing lively.

How do I shred cabbage easily?

Use a mandoline for the thinnest slices, or a sharp chef’s knife.

Slice quarters into fine shreds, working carefully and keeping your fingers tucked.

Can I use pre-shredded coleslaw mix?

Absolutely. It’s a time-saver. Add the bell pepper, herbs, and dressing to make it feel fresh and homemade.

In Conclusion

This Detox Cabbage + Carrot Rainbow Slaw is simple, colorful, and full of clean flavor.

The lemon-ginger dressing wakes everything up, and the mix of crunchy veggies keeps it satisfying. It’s easy to make, easy to customize, and easy to love. Keep a bowl in the fridge and you’ll have a bright, healthy side ready whenever you need it.