I’ve heard numerous times, “I never liked coleslaw until I tried yours!” Not to pat myself on the back – I just want some slack! My family and friends will think this post is old news, because they have had my coleslaw in all the different ways, shapes and flavors possible. Chances are, the rest of you have not, so this one is for you. Family and friends – just bear with it!
Like my family, many will think coleslaw is old news (even though they love it). Most restaurants don’t prepare or present it very well. It’s a filler food, and often too sweet or mayonnaisey. Well, I have a different relationship with it. I happen to think it is a great side dish and even a suitable main dish, if you use right ingredients. It is simple to make, very nutritious, and extremely versatile.
Cabbage is in the cruciferous family; vegetables that are rich in nutrients, including carotenoids, vitamins C, E, and K, folate and minerals. They also are a good source of fiber. Cruciferous vegetables contain a group of substances known as glucosinolates, which are sulfur-containing chemicals. The compounds that form when these glucosinolates are broken down are known to prevent cancer by protecting cells from DNA damage, inactivating carcinogens, and reducing inflammation. Are you beginning to understand my infatuation?
Here’s how you can use that healthy cabbage to make slaw:
Start with chopping purple and green cabbage – you can use any type of green cabbage. Then add grated carrot to the mix. The three colors together make it a prettier slaw. If you have it and need to use it up, you can also use grated yellow squash or zucchini. Next – and most importantly – is the dressing, which you can prepare several ways. For example, if you want a tangy Thai slaw you would add chopped cilantro, olive oil, fish sauce, a few drops of stevia, grated garlic and ginger and some vinegar (apple cider, coconut or brown rice). More simply, you can omit the fish sauce, cilantro and ginger, and add a little sea salt for a basic oil/vinegar slaw. For a traditional style, add some Vegenaise or mayo to the olive oil, vinegar and grated garlic. Chop and add almonds or a handful of pumpkin or sunflower seeds for some added protein and crunch.
Ingredients
1 head green cabbage
½ head red cabbage
4-6 carrots grated
1 bunch fresh parsley, chopped
4 leaves lacinato kale or 2 leaves fresh collard greens
Dressing
1 ½ cups vegenaise or mayonnaise
¼ to 1/2 cup olive oil
1 tbsp rice vinegar
2 tsp umeboshi vinegar (optional)
1 tbsp dry mustard
2 garlic cloves, grated or pressed
Sea salt to taste
Herbamare or other seasoned salt to taste
Freshly ground white pepper to taste
Instructions
1. Grate or finely chop green and red cabbage.
2. Put cabbages, grated carrots and chopped parsley in a large bowl and toss to combine
3. Mix up dressing in a small bowl
4. Add dressing to vegetables and combine well.
5. Taste and adjust seasonings and wetness.
6. Chill and serve.