This crisp and colourful Cabbage Coleslaw with Microgreens delivers both flavour and function — combining crunchy cabbage and carrots with a homemade olive oil, mustard and egg mayonnaise. Infused with cabbage microgreens — naturally rich in vitamin K, vitamin C, and glucosinolates — this dish supports bone health, metabolic balance, and gentle detoxification in a simple, refreshing way.

Learn more about how microgreens enhance your body’s natural balance on our Microgreens Blog, or visit our Nutrient Profile Guide and Home Growing Kits.

Ingredients

• 2 cups shredded cabbage
• 1 carrot, grated
• 2 tablespoons olive oil
• 1 egg
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 handful cabbage microgreens

Method

1. Add the egg, mustard and olive oil to a tall beaker or narrow jug.
2. Insert a stick whisk to the bottom, blend for a few seconds, then slowly lift it upwards as the emulsion thickens. Continue blending in short bursts until smooth and creamy.
3. In a separate bowl, combine the shredded cabbage and grated carrot.
4. Add 2 tablespoons of your fresh egg mayonnaise and mix until evenly coated.
5. Top with cabbage microgreens for a crisp, fresh texture.
6. Refrigerate for at least 30 minutes before serving to let flavours develop. Serves 4.

Notes:

How it works:

Cabbage microgreens contain vitamin K and glucosinolates — compounds that aid liver detoxification and support bone tissue formation. Mustard naturally activates these glucosinolates into isothiocyanates, which enhance the body’s natural antioxidant enzymes. Olive oil ensures absorption of these fat-soluble nutrients, improving their effectiveness and supporting metabolic balance.

• Digestive Vitality
• Detoxification Support
• Metabolic Balance