It can be a challenge to make sure you’re eating all the fruits and vegetables you need in the day, especially if you’re rushing home in the evening. Salads are easy, but there is virtually no benefit to eating lettuce, so if you’re not putting a lot of veggies and/or fruit on it yet dousing it in dressing, you’re not getting the health benefit you could. This is the cue for cabbage to enter stage right. Instead of buying a bag of it at the grocery store, this recipe for coleslaw is not only extremely easy and delicious, but it’s pretty good for you too.
A little more about Cabbage
Cabbage is a member of the Brassica family (aka Cruciferous vegetables – with broccoli, brussel sprouts, mustard, bok choy, kale, collard greens, cauliflower, turnip, rapini, etc.), is very high in vitamins C and K, and can also be fermented (sauerkraut, kimchi, etc.) for additional health benefits. The whole Brassica family also contains the constituent I3C (Indole-3-Carbinol), which has significant research behind it’s use in cancer prevention and estrogen modulation. Traditionally it has also been used as a compress for topical ulcerations, abscesses and mastitis for it’s cooling effect and ability to draw out an infection.
- Red cabbage – cut off a chunk (about 2 cups worth)
- Green cabbage – cut off a chunk
- Apple cider vinegar – about a 1/4 cup
- Mayonnaise – about a 1/4 cup
- Salt – about 1/4 tsp
- Pepper – to taste (I like a lot!)
- Throw all the cabbage through a shredder or food processor, or cut by hand.
- Combine vinegar, mayo, salt and pepper in a dish or mason jar, combine well.
- Add the dressing to the cabbage, combine well and serve.
Dr. Tim’s Tips
- Experiment with the amount of cabbage:dressing you use to get the right balance
- Cabbage keeps very well in the fridge, as does the dressing, separately
- Add any number of extra veggies: suggestions include carrot, broccoli, onion, etc.