Two-Cabbage Coleslaw with Lemon-Cilantro Vinaigrette


Did you know cabbage has more vitamin C than oranges? It also supplies essential minerals, including iodine, sulfur, calcium, magnesium and potassium. This fresh coleslaw features both red and green cabbage for a light, flavorful summer side dish that pops with color. Hydration factor: Cabbage is a cruciferous veggie that contains 92 percent water.


  • 1½ pounds green cabbage (thinly sliced/shredded; about 4 cups)
  • 1½ pounds red cabbage (thinly sliced/shredded; about 4 cups)
  • 6 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 2 teaspoons Dijon mustard (minced)
  • 2 tablespoons minced fresh cilantro
  • 3 tablespoons pure maple syrup
  • 2 teaspoons coarse salt
  • 3 tablespoons extra-virgin olive oil


  1. Place sliced green cabbage in one bowl and red cabbage in another.
  2. In a blender, combine lemon juice, lemon zest, Dijon mustard, cilantro, maple syrup and salt. Blend until combined. With motor running, slowly pour in oil and continue to blend until well mixed. Pour half of vinaigrette over each bowl of cabbage. With clean hands, starting with green cabbage, massage each bowl of cabbage thoroughly, until well coated, about 3 minutes. Cover and chill cabbage at least 30 minutes, or overnight.
  3. Ten minutes before serving, remove cabbages from refrigerator. Using a slotted spoon, lift cabbage from juices and transfer to a single bowl; mix gently together.

Serves 12 (Makes 6½ cups)

Recipe Credit: Bryant Terry