Comments on: Simple Healthy Slaw

By: Cookie and Kate

Cookie and Kate — Wed, 02 Sep 2026 23:29:49 +0000

In reply to Catherine. Hi Catherine, I'm so glad you enjoy the recipes! Thanks for your kind words.

By: Catherine

Catherine — Wed, 02 Sep 2026 23:03:05 +0000

Hi! Love your recipes. I bought the cookbook for myself and my daughter-in-law. Just wanted to say I made the coleslaw tonight. I didn’t have pepitas on hand so I substituted chopped walnuts. I found it a little tart for my liking so I added a little honey. It was delicious and even my husband approved!

By: Tracy

Tracy — Wed, 15 Jul 2026 12:21:06 +0000

This slaw is so flavorful. I am on my third batch! I served it with a sweet and spicy baked tempeh. It’s best to dress it right before eating, and only as much as you plan to eat. It’s not as tasty as a leftover.

By: Kim

Kim — Wed, 08 Jul 2026 17:44:15 +0000

So dang good!

By: Chris

Chris — Fri, 01 May 2026 01:31:31 +0000

Excellent recipe, I love it with the enchiladas from Kate’s cookbook and always make extra to keep for sandwiches in the week.

Someone in my family isn’t keen on raw garlic so I mix it with the lemon juice in advance to reduce the astringency.

By: Cookie and Kate

Cookie and Kate — Tue, 28 Apr 2026 02:09:05 +0000

In reply to Liz. Hi Liz, thanks so much for your kind words! Yes, I am still developing recipes the old-fashioned way, with lots of testing and experimenting to keep it as healthy and simply as I can, while still being satisfying. I'm glad they are such a hit with you.

By: Liz

Liz — Mon, 27 Apr 2026 13:22:28 +0000

I’ve been making this slaw for years since my husband doesn’t like mayo (on rotation with a Thai-inspired Napa cabbage cole slaw recipe from Milk Street that’s more complicated, but also great). He loves it. I love it. It’s simple and delicious. The whole is greater than the parts–as it should be in any good recipe, right?–but the toasted seeds really clinch it. I made it for a BBQ on one of our warm days last month and of course several folks asked for the recipe. I faithfully sent them the link and I hope they explored Cookie+Kate to find the other great stuff you’ve shared with us all. This website is a throwback to the old days of food blogs when you could tell the chefs had actually prepared the food and experimented to find what works. Thank you for your conscientious commitment to quality and for so many enduring recipes <3

By: Cynthia

Cynthia — Sat, 18 Apr 2026 21:57:56 +0000

Amount of sugar ? To my taste ? Adding mayo ? Soupy or loose Slaw

By: Cookie and Kate

Cookie and Kate — Wed, 01 Apr 2026 00:54:12 +0000

In reply to Marsha. Hi Marsha, the details are in the post: It is easier to slice cabbage on a mandoline (affiliate link) than with a sharp knife, but it certainly can be done. Be careful either way. If you’re in a hurry, buy a 12-ounce bag of pre-shredded slaw mix at the store. For the prettiest shredded carrots, use a julienne peeler or spiralizer.

By: Marsha

Marsha — Tue, 31 Mar 2026 11:52:06 +0000

How do you get the beautiful shred on your veggies?
Thanks!