Cabbage is a very underrated vegetable. It’s been ranked one of the 10 best foods you aren’t eating. It’s packed with vitamins, iron, and calcium and it’s been shown to help fight cancer.
For cabbage novices, a head of this slightly bitter stuff might seem a bit overwhelming, but it doesn’t have to be that way. Coleslaw is a great way to dress it up.
In case you’re turned off by the idea of a salad dripping in mayonnaise, this is a relatively fat-free alternative to that picnic-time staple.
Here is a recipe for a mayonnaise-free coleslaw that takes just about 10 minutes to make.
Green Cabbage Coleslaw
Ingredients:
- 1/2 head green cabbage
- 1/2 head red cabbage (or you can use simply a head of green, but the red adds nice color)
- 1 juiced lemon or 2 tablespoons vinegar
- 2 tablespoons vegetable or olive oil (or sesame for an Asian-style slaw)
- 2 tablespoons sugar
- Pinch of salt
- A bit of pepper
As an option, you can add more color by using up wilting veggies from your refrigerator.
Optional ingredients:
- 2-3 carrots, shredded or chopped
- 2 stalks celery, thinly sliced or chopped
- 1 apple, thinly sliced or chopped
- Handful of fresh parsley, chopped
- Small yellow or red onion or scallions, thinly sliced
- Red peppers, thinly sliced or chopped
Directions:
- Mix together the dressing ingredients: the oil, vinegar or lemon juice, salt, pepper, and sugar.
- Combine remaining ingredients in a large bowl.
- Toss the salad with the dressing.
- Refrigerate for 15 minutes to a few hours to let the flavors combine.
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