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SLAW: Persian-Lime Purple Slaw

Side Dishes

Recipe from our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition, Integrative Health Speaker & Writer

Servings: 6


  • 6 cups shredded purple cabbage, about 1 medium head
  • 2-3 tablespoons Persian Lime Olive Oil
  • 2-3 tablespoons Jalapeno White Balsamic
  • 2 tablespoons Crescent Olive Spicewalla Cracked Coriander & Pepper
  • 1 teaspoon Crescent Olive Spicewalla Himalayan Salt, plus more to taste


  1. Place shredded cabbage in a large bowl. Season with salt and toss to combine.
  2. Drizzle olive oil and vinegar over cabbage, then sprinkle with Cracked Coriander & Pepper spice blend. Toss well to thoroughly coat.
  3. Allow to sit at room temperature for 30 minutes or in the refrigerator for up to 24 hours.
  4. Before serving, taste and season with additional salt or spices as desired. Serve chilled.

Time: 20 minutes
Free From: gluten, dairy, nuts, soy, eggs, sugar