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Red cabbage coleslaw

With its fresh burst of mint, this is the perfect dish to have for lunch (combined with protein), to have as a side salad with dinner, or to take along to BBQs.

  • L/D Lunch/Dinner
  • DF Dairy free
  • GF Gluten free
  • Ve Vegan
  • VG Vegetarian
  • Rainbow diet
  • Prep time 15 mins
  • Serves 2-4
  • Difficulty easy
19img recipe red cabbage coleslaw


  1. Choose either the vinaigrette or mayonnaise dressing (depending on your tastes and/or dietary requirements), combine chosen dressing ingredients in a jar, shake well and set aside.
  2. Place all salad ingredients together in a bowl and toss to combine.
  3. Dress with your chosen dressing and toss gently to combine.

Tip: The coleslaw can keep for a few days in the fridge if you don't add any dressing and just sprinkle with fresh lemon juice instead. Dress the salad when you're ready to serve and combine with a protein (such as canned fish, boiled eggs, grilled chicken or smoked tofu) for a healthy lunch.

Nutritional information

By Jean Hailes naturopath and herbalist Sandra Villella

This coleslaw is a simple and tasty way to get a serve of some red vegetables, which are rich in the healthy nutrient, polyphenols.

Cabbage is from the Brassica (broccoli) family and regular consumption of this can reduce the risk of some cancers, including breast cancer. The humble carrot is another quiet achiever; it has antioxidant benefits, which fight ageing and some cancers.

With the aim to fill half your plate with vegetables (remember, mint is a green vegetable), this coleslaw provides five different vegetables, covering the colours of the rainbow.

Download the recipe (PDF)