Garden Cole Slaw

This creamy, slightly tangy, side dish is not only delicious it has many health benefits as well.

Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate, and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein, and niacin.

According to Paul Pitchfork, in his book Healing with Whole Foods, here are just some of the benefits of green and purple varieties of this slightly warming thermal, sweet and pungent flavored vegetable.  Cabbage will moisten the intestines; benefit the stomach; improve digestion; and is used in many cultures to beautify the skin.  Cabbage can also be used for treating constipation, the common cold, whooping cough (cabbage soup or tea), and has many other health benefits.

Eat This With That

This is a wonderful summer dish to serve with fish, pork, chicken, or steak dishes.  I love serving this slaw with Herbed Roasted Whole Chicken or  Lemon & Rosemary Roast Chicken or Baked Lemony Flounder.  I found it to be great as a side dish in late summer when using up my not so pretty vegetables.

Lighten It Up

Even though my Homemade Olive Oil Mayo is healthy and delish, to lighten up this delicious side dish you can use less Homemade Olive Oil Mayo and replace it with greek yogurt, or kefir and eliminate the honey. This will make for a more tangy tasting slaw.  Not only does this make for a lighter version it also has many health benefits since there are several varieties of probiotic bacteria that are found in greek yogurt and kefir products.

Garden Cole Slaw

Prep Time: 15 mins
Total Time: 15 mins
Yields: 6 Servings

Ingredients

  • 3 cups shredded green cabbage
  • 1/2 cup shredded carrot
  • 1 cup cucumber, coarsely chopped
  • 1 small sweet onion, finely chopped (or to taste)
  • 1 large semi-ripe tomato, coarsely chopped
  • 1/2 teaspoon celery seed
  • Salt & pepper to taste
  • 2 teaspoons cider vinegar or red wine vinegar
  • 1/4 cup Homemade Mayo (see recipe)
  • 1 teaspoon honey

Method

  1. In a large bowl, mix all ingredients until well blended. Serve immediately, or cover and refrigerate up to 2 hours.

FYI

Other Options: Replace 1 cup of shredded green cabbage with one cup of shredded red cabbage. Also, you can add a 1/4 cup chopped fresh parsley. You can use dill weed instead of celery seed or both if you like a more potent tasting slaw. You can also add zucchini, or summer squash, green peppers, etc. to bulk up your dish. Just adjust the amount of mayo and vinegar when adding more vegetables. Get Creative and use what you have on hand.

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