- ¼ head green cabbage sliced thin
- ¼ head red cabbage sliced thin
- 4 small carrots shredded
- ¾ cup mayonnaise
- 2 tbsp white wine vinegar
- ¼ cup green onions sliced
- ½ cup walnuts chopped, toasted
- 2 tablespoons pumpkin seeds toasted
- Salt and black pepper to taste
Slice or chop cabbage into thin slices and shred carrots. Place them in a large bowl.
Slice the green onions and add to the bowl.
Chop the toasted walnuts in small pieces. Add to the bowl with the rest of the coleslaw ingredients.
Make the dressing by mixing the vinegar and mayonnaise. Season with salt and pepper to taste.
Pour over the coleslaw ingredients and toss to coat. Serve immediately.
Enjoy!
- Feel free to switch up your nuts to use your favorite.
- This salad can be make in advance, add dressing just before serving.
- Let chill an hour before serving. I like to keep the nuts separate and add just before serving to keep them crunchy.
- This also works well with a southern coleslaw dressing or an italian dressing.
Serving: 1cup | Calories: 309kcal | Carbohydrates: 10g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 219mg | Potassium: 345mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6058IU | Vitamin C: 37mg | Calcium: 58mg | Iron: 1mg