Recipes - Disease-free living through fitness and nutrition
From Coffey Break for Healthy Alternatives

Recipes for those who wish to avoid salt/sugar/oils/flesh foods. For more recipes, books and information, contact [email protected]

Spring Carrot and Chickpea Coleslaw

By Emma Roche,

Prep Time: 10 Minutes
Cook Time: None
Serves: 2

Recipe Notes:

This is called a 'Spring Coleslaw' since, unlike traditional coleslaw, it's made with a light non-creamy dressing.

Red cabbage gives this salad a beautiful colour, but if you can't get red cabbage, green cabbage can be substituted.

You can make this salad up to 24 hours ahead of time, and keep it in the fridge. If you are doing this, it's best leave out the fresh dill, as it will start to brown. You can add it just before serving instead.


3 medium carrots, grated
2 cups shredded red cabbage
2 cups cooked chickpeas (or 2 cans, drained and rinsed)
2-3 tbsp. apple cider vinegar (adjust to taste)
Juice of 1 lemon
1 clove garlic, minced
3 tbsp. chopped fresh dill
Black pepper to taste
Pinch of salt (optional)


Combine all ingredients in a large mixing bowl and toss well to combine. Season with pepper and salt to taste. Enjoy immediately, or refrigerate until ready to serve. Prepared salad will keep, refrigerated, for up to 24 hours.


Return to Recipe Directory