Red Cabbage Slaw

Have you avoided making your own coleslaw because you think it’s complicated? You need not worry! There’s no need to buy overpriced, soggy slaw anymore!  What’s even better is that this slaw stores well as left overs, and can be used as a salad topper all week (I even ate it for breakfast!). You can use a food processor to shred your cabbage and carrots, making this a cinch to toss together. It’s even better to make this the night before to help the vinegar soften the cabbage and have the flavors marry.

This recipe is packed with antioxidants, Vitamins A & C, with fat and sugar greatly reduced from a typical recipe.  With only 1 tbsp of oil in the entire recipe, 1/4 tsp of salt, and 2 tbsp sugar, this recipe isn’t like what you can buy in a store. Red cabbage is also much higher in antioxidants than green, the cabbage of choice for most commercial slaws.

Ingredients:

• 3/4 head of cabbage, shredded or chopped finely(6 cups)
• 1 1/2 cups of shredded or julienne carrots
• 1/4 cup + 2 tbsp apple cider vinegar (we use Bragg’s raw)
• 1 tbsp olive oil
• 1/4 tsp salt
• 1-2 tbsp agave, honey, or brown rice syrup (depending on how sweet you’d like it)
• 3/4 cup of scallions
• 1 cup sunflower seeds
• 1 cup parsley
• pepper to taste
  

  Slaw and Mango Salad

Instructions:

1. Toss cabbage & carrots in a large bowl
2. In a separate bowl, mix agave (sweetener of choice), oil, salt, and vinegar together
3. Pour dressing on top of slaw mix and toss
4. Refrigerate for 2-4 hours or overnight.
5. When ready to serve, add remaining ingredients
6. Store leftovers in refrigerator. Serve with tacos (like our shrimp tacos), side dish with BBQ, or on top of a salad with mango salsa

Nutritional Benefits:

• Packed with antioxidants and is anti-inflammatory
• Gluten Free and Vegan
• High in Vitamin A:  66% of Vitamin A; antioxidant that helps skin, eye, bone, teeth health, aides in circulation, reduces inflammation
• High in Vitamin C: 57% of Vitamin C; antioxidant that boosts immunity, fights free radicals, reduces inflammation
• Provides 8% of calcium & 8% of iron per serving: helps to strengthen bones and improve oxygenation of blood
• Good source of potassium: 180 mg; helps to regulate blood pressure/heart rate, nervous system, and kidney function
• Plant-based with no cholesterol: great for heart health
• Low in fat & calories; could be cut more if sunflower seeds were omitted
• Low in sugar combined with fiber, makes a good choice for diabetics

Red Cabbage ColeSlaw

 

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Prep time

15 mins

Total time

15 mins

 

Red Cabbage Coleslaw

Author: www.gardenfreshfoodie.com

Recipe type: side dish

Cuisine: American

Serves: 12-14

Ingredients

• ¾ head of cabbage, shredded or chopped finely(6 cups)
• 1½ cups of shredded or julienne carrots
• ¼ cup + 2 tbsp apple cider vinegar (we use Bragg's raw)
• 1 tbsp olive oil
• ¼ tsp salt
• 1-2 tbsp agave, honey, or brown rice syrup
• ¾ cup of scallions
• 1 cup sunflower seeds
• 1 cup parsley
• pepper to taste

Instructions

1. Toss cabbage & carrots in a large bowl
2. In a separate bowl, mix agave (sweetener of choice), oil, salt, and vinegar together
3. Pour dressing on top of slaw mix and toss
4. Refrigerate for 2-4 hours or overnight.
5. When ready to serve, add remaining ingredients
6. Store leftovers in refrigerator

Notes

Based on 12 servings (as salad sits it will wilt, making servings more dense). If served right away, you could get more servings out of this. 180 mg of potassium, 66% of Vitamin A, 57% of Vitamin C, 8% of calcium, 8% of iron per serving

Nutrition Information

Serving size: ½ c Calories: 100 Fat: 6 g Carbohydrates: 10 g Sugar: 5.4 g Fiber: 2.3 g Protein: 3.3 g Cholesterol: 0 mg

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