Comments on: Simple Healthy Slaw

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!

By: Idelle

Idelle — Mon, 09 Mar 2026 20:42:24 +0000

Made as written-delicious.

By: Kerry

Kerry — Mon, 09 Feb 2026 00:52:56 +0000

This slaw recipe was delicious!!! Tangy, crunchy, and I really liked the touch of cumin. I added a bit more lemon juice since I like more tang. I prepped it and let it sit for about 30 mins while I was frying some falafel. Thanks for this easy and delicious recipe!

By: Nora

Nora — Sun, 16 Nov 2025 10:54:01 +0000

I forgot to half the recipe, so I’ve been eating this all weekend. Happy to report it’s great with a can of tuna as a salad, as a side to chicken wings, with salmon and rice (add some sriracha!), and on a burger. I’ll have the last portion in a wrap tomorrow at work.
I made the dressing with an immersion blender to emulsify and fluff it up to toum consistency. That worked very well for distribution, and the dressing has stuck to the slaw well – no dressing lost in the bottom of the bowl after two days.
I don’t find it bland at all, especially with the toasted seeds. Might be a matter of what one’s used to – I don’t like overly “mayo-y” coleslaw, and this was quite similar to northern European raw food salads (Rohkost) that I grew up with. I’ll definitely be making this again!