Tangy Royal Slaw


One of my favorite American side dishes is cole slaw. The name is actually an Anglicisation of an original Dutch term “koolsla,” (short for “Koolsalade”) which means “cabbage salad.” (source: Wikipedia)

It’s healthy, easy to make, and in my humble opinion, compliments many entreés. However, all this is negated if the vegetables are smothered in mayonnaise or a sugar-vinegar coating. That’s why I’m excited to share this new recipe. It’s a twist on the standard American fare, which typically only uses green cabbage and orange carrots. The bright colors are sure to brighten up your next meal and the tangy vinegar is sure to wake up your palate! I call this “Royal Slaw” because of the deep purple, red, and dark green hues.


  • 1/2 head organic purple cabbage ~ finely grated or sliced
  • 2 stalks organic celery ~ sliced diagonally & thin
  • 2-3 organic red carrots ~ leave skin on, julienned or finely grated
  • 3-4 sprigs organic Italian flat leaf parsley ~ chopped
  • 3 scallions ~ washed, ends removed, chopped; reserve some for garnish


  • 1/4 cup distilled vinegar
  • 2 tablespoons evaporated cane sugar
  • 2 teaspoons sea salt
  • 1/2 teaspoon celery seeds


  1. Place all your slaw ingredients in a large mixing bowl.
  2. In a separate bowl, whisk together all the dressing ingredients. Be sure the sugar and salt have completely dissolved.
  3. Pour the dressing into the slaw and lightly toss. Drain any excess liquid.
  4. Serve cold. Garnish with parsley leaves, sprouts, celery seeds, and/or scallions. Voila!