Colorful Slaw


Try this tasty, colorful slaw for your 4th of July celebrations! It’s packed with nutrients from many colorful vegetables and is a much healthier version than the store bought junk and the roasted chickpeas give it healthy, crunchy twist you don’t normally get with regular coleslaw. Enjoy!


  • 1 1⁄2 cups fresh chickpeas
  • Olive oil cooking spray
  • 4 tsp. extra virgin olive oil, divided
  • 1 head broccoli stalks, shredded
  • 1 head cabbage, shredded
  • 1 head purple cabbage, shredded
  • 1 1⁄2 cup shelled edamame beans
  • 3⁄4 cup green or red bell pepper, julienned
  • 1 1⁄2 cup carrots, shredded
  • 4 green onions, chopped
  • 2/3 cup apple cider vinegar
  • 2 Tbsp. raw organic honey
  • 3 cloves garlic, minced
  • 1⁄2 tsp. whole caraway seeds
  • 1⁄2 tsp. fresh ground black pepper


Preheat oven to 450 degrees. Place chickpeas on a large roasting pan coated with cooking spray, and drizzle with 2 tsp. oil. Bake for 30 minutes, tossing occasionally. Remove from oven and let cool.

Combine broccoli, cabbages, edamame, bell pepper, carrots, and onions in a large bowl; set aside.

In a small bowl, whisk together vinegar, honey, garlic, caraway seeds, black pepper, and remaining 2 tsp. oil; pour over slaw, tossing gently. Chill for at least 30 minutes. Top with roasted chickpeas.



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