Crunchy, colorful, and packed with vegetables that genuinely pull their weight, this slaw is the kind of side dish that earns a permanent spot in your weekly rotation. Two types of cabbage and freshly grated carrots form the base, giving you a satisfying mix of textures and a natural dose of fiber and antioxidants in every forkful. The dressing is where things get really interesting — extra-virgin olive oil and balsamic vinegar come together with a touch of Dijon, honey, and finely minced fresh rosemary for a flavor that feels far more complex than the short ingredient list suggests. Rosemary in particular brings more than just aroma; it's a herb long celebrated for its anti-inflammatory properties, making it a smart and delicious addition here. A quick 10-minute rest after tossing lets the cabbage soften just enough to soak up all that tangy, herby dressing without losing its crunch. Optional toasted pumpkin seeds on top add a nutty finish and a little extra nutrition if you want it. This recipe makes four servings and comes together with nothing more than a bowl, a whisk, and about 15 minutes of your time.
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Added sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
In a large mixing bowl, combine the shredded green cabbage, red cabbage, grated carrots, and sliced scallion greens. Toss to distribute evenly.
In a small bowl or jar, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced rosemary, salt, and black pepper until the dressing is smooth and emulsified.
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