I realize summer is just about over and some of you may think that it’s too late to eat coleslaw. For me, however, it’s never too late to eat nutrient dense foods. You may not realize it, but Coleslaw is a nutrient dense food.
After my bout with breast and thyroid cancer back in 2003, I try to consume as many nutrient dense foods as possible.
Vegetables like cabbage, bok choy, arugula, kale, brussels sprouts, collard greens, cauliflower, and broccoli are low calorie, low carb, rich in vitamins, minerals and antioxidants. These cruciferous vegetables are touted as cancer fighters. Like many nutrient dense foods, these veggies should optimally be eaten raw in order to get the full benefit of their nutrients. I don’t know about you, but I’ve never been a fan of eating cabbage or of any of these vegetables raw. Mixed with a good dressing, however makes it taste so much better. I like coleslaw because it’s made with cabbage. Also, coleslaw is a way of eating cabbage raw. Many nutrients are lost when vegetables are cooked, so the best way to eat them is raw whenever possible. In this recipe for coleslaw, I’m using green cabbage and red cabbage, and along with the orange carrots, it makes for a very colorful festive dish.
My original recipe below is to shred equal amounts of green cabbage and red cabbage and mix with carrots and green pepper. However, I’ve switched it up a bit since.
1 cup Hellmann’s or Mike’s Amazing Real Mayonnaise
3 Tbsp. lemon juice or organic raw unfiltered apple cider vinegar (I use Bragg’s)
2 Tbsp. sugar (as a substitute, you can use an equal amount of stevia or monkfruit as a sweetener if you need to watch your sugar intake).
1/2 tsp. salt
Mix the above dressing with:
6 cups shredded cabbage (5 Cups Green and 1 Cups Red cabbage)
1 cup shredded carrots
We had a house fire in January 2020 and lost everything. Then the pandemic struck and we had a hard time replacing some appliances, like our freezers. We have since purchased a modular home and set it on our property. Also have purchased bee hives and will be having honey very soon.
Working full time, taking care of our farm, beehives, etc…not to mention that my husband recently had shoulder replacement surgery and can’t do much to help right now, really leaves me with having to cut my time in the kitchen. So, quick and easy homemade nutritious foods have become my go to choices. I’ve added broccoli slaw, a wonderfully nutritious ingredient to my coleslaw recipe that really goes well and tastes great. Another plus is that broccoli is also a nutrient dense cruciferous vegetable.
To save time in the kitchen, I now buy pre-shredded ingredients. My new recipe now consists of one 16 oz. package of pre-shredded coleslaw. Not having to cut up the cabbage and shred it in the food processor saves lots of time.
And to that, I mix in one 16 oz. package of Broccoli Slaw.
I mix these together with my dressing (same recipe as above) and I come up with a very delicious, nutritious salad. I purchase these at Walmart, but I’m quite sure all supermarkets carry pre-shredded, packaged veggies and salad greens.
Enjoy coleslaw any time of the year. It’s very versatile. You can add bacon, hard boiled eggs, ham, chicken, turkey, or tuna. I cut up grilled chicken, turkey or tuna and mix it with some coleslaw and turn it into a very nutritious salad. Or next time you make a sandwich, add some coleslaw to it instead of plain old lettuce. Packed with nutrition and delicious as well! It’s a win, win situation!