It isn’t summer if we aren’t eating coleslaw right???
At the Konoske house, we LOVE eating our sulfur-containing cruciferous veggies this way. Crunchy, creamy, a little sweet, and good for you to boot! When I was in graduate school, we were taught that cabbage was THE most anti-cancer vegetable of them all. I don’t know if that is still true because Kale packs a mean punch, but cabbage must still be at the top of the list anyway.
When I say that cabbage (and thus coleslaw) is a sulfur containing food, I mean that we need sulfur foods in our diet to help us make Glutathione Remember that glutathione is the “mother of all anti-oxidants”. She escorts toxins out of our body!
1 small head green cabbage, shredded
1/2 small head red cabbage, shredded
1-2 carrots, shredded
Optional: diced apple for a little natural sweetness
- 1 cup healthy mayo-we use a vegan mayo (Vegenaise brand)
- 1/4 cup non-dairy milk (like unsweetened coconut milk)
- 1/8 cup fresh lemon or lime juice
- Salt & Pepper to taste
You could use a food processor to shred everything. I find it’s just as much work to get it out, do the deed, and clean it all up as it is to just shred the veggies by hand. But do as you please.
I mix my dressing ingredients in a large (4 cup) glass measuring dish and I adjust the thickness and taste as I go. When I feel like I have a winner, I coat it over my veggies.
I think coleslaw tastes BEST when it’s had a chance to blend for at least a few hours – and 24 hours doesn’t hurt it any!