Here’s an easy and healthy recipe for a great side dish to bring to your Memorial Day barbecue or any other event this summer. Cabbage is perhaps one of the healthiest vegetables we can include in our diets. It is a cruciferous vegetable that is very high in fiber and numerous antioxidants (vitamins A, C, and phytonutrients like lutein zeaxanthin, sulforaphane, indoles, isothiocyanates, and anthocyanins) that have anti-inflammatory properties and protect the body from oxidative stress that can potentially help to prevent cancer. It contains vitamin K1 which helps build strong bones, plays an important role in blood clotting, and limits neuron damage. It also contains high amounts of B vitamins (B1, B5, B6, B9) which assist in delivering energy in the body and slowing down volume loss in brain regions that are significantly affected in Alzheimer’s disease.
(makes 6-8 servings)
Ingredients for the Slaw:
- ½ head of a small white cabbage, finely sliced (about 2 cups)
- ½ head of a small purple cabbage, finely sliced (about 2 cups)
- 2 cups of shredded carrots (buy pre-shredded in a bag or use about 4 large carrots)
- 4 celery stalks, chopped into thin slices
- ½ bunch of parsley or cilantro, stems removed and finely chopped (optional)
- ½ cup of pumpkin or sunflower seeds, or mixture of both (optional)
Ingredients for the Dressing:
- 2 Tbsp of organic apple cider vinegar, unpasteurized
- ¼ cup of avocado oil
- 2 Tbsp of raw local honey
- 2 Tbsp of fresh pressed lemon juice (the juice from one small lemon)
- 1/4 tsp of pink Himalayan salt
- 1/2 tsp of ground pepper
Directions:
- In a large bowl, combine the sliced cabbage, carrots, celery, and parsley.
- In a separate small bowl, whisk together the oil, vinegar, honey, lemon juice, salt and pepper.
- Drizzle the dressing over the slaw and mix together well until all ingredients are lightly coated.
- Refrigerate the coleslaw and allow it to marinate for at least 30 minutes prior to serving.