I absolutely love this colourful coleslaw. It’s bright and beautiful with a wonderful variety of textures, and it’s bursting with fresh flavour and health benefits. My three chicklets gobble it up every time, shaved brussels sprouts and all!
Kudos to Cabbage
Cabbage is as cheap and humble a veggie as any out there. But wow can it dress up fine! And the good news here is that it is an absolute nutritional powerhouse. One cup of raw green cabbage contains only 22 calories but delivers 2 grams of fibre along with 85% of the recommended daily intake (RDI) of vitamin K and over half the RDI of vitamin C.
Furthermore, cruciferous vegetables such as cabbage contain potent antioxidants that have been shown to reduce inflammation, the underlying cause of many chronic diseases. These powerful phytochemicals may help to reduce the risk of type 2 diabetes, heart disease, and certain types of cancer.
“Fire Me Up” Vinaigrette
This simple vinaigrette has just that right combo of sweet and tangy. It can easily be made vegan or sugar free by substituting maple syrup or stevia in place of the honey. I like to use Fire Cider for some extra oomph here, but apple cider vinegar also works.
Ingredients for approximately 3/4 cup salad dressing:
1/4 cup extra-virgin olive oil
1/4 cup Fire Cider or apple cider vinegar
2 Tbsp fresh lime juice
2 Tbsp raw honey or 2 Tbsp pure maple syrup or stevia to taste
1 clove garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
Directions: Put all of the ingredients in a small bowl or mason jar. Whisk or cover and shake well to combine. Leftover dressing can be stored in an airtight container in the fridge for up to two weeks.
Super Slaw Recipe
Ingredients for 4 to 6 servings:
1/2 cup coarsely chopped raw almonds, divided
1/4 cup raw pumpkin seeds, divided
one bag of coleslaw mix (or use 2 cups thinly sliced green or Napa cabbage plus 2 cups shredded red cabbage plus 2 cups grated carrot )
1 cup finely diced red pepper
1 cup shredded raw brussels sprouts
1 cup diced Cara Cara (here), navel, or blood orange, divided (optional)
3/4 cup finely chopped cilantro, divided
2 Tbsp shelled hemp seeds, divided
4 to 5 Tbsp vinaigrette (recipe above)
1/2 to 1 avocado, peeled, pitted and diced
Preheat the oven to 350F and line a baking sheet with parchment.
Spread almonds and pumpkin seeds in a single layer on baking sheet and roast for 5 to 10 minutes, shaking a few times so they brown evenly. Remove from the oven and allow to cool.
Put coleslaw mix, red pepper, and shaved brussels sprouts in a large bowl. Add half of the diced orange, cilantro, almonds, pumpkin seeds and hemp seeds.
Drizzle dressing over the salad and toss well to combine. Top with the remaining orange, almonds, pumpkin seeds and hemp seeds.
Enjoy immediately or refrigerate for several hours to allow the flavours to meld. Serve with diced avocado, a squeeze of lime, or additional dressing as desired. Leftovers can be stored in an airtight container for 3 to 4 days.