Healthier Cole Slaw
I have been craving cabbage for months, since the pandemic hit. Maybe my body knows that I need more vitamin C to keep my immunity strong?
Cabbage is high in Vitamin C and fiber, and one cup of cabbage provides more than half your daily Vitamin C requirement. The high fiber content in cabbage helps to maintain healthy bacteria in your digestive tract, another benefit for your immune system.
I sauteed a lot of cabbage this past year, a quick side dish as I attempted to feed a house full of boys home stranded home from school and camp. I shredded the cabbage and sauteed it in a little olive oil, added salt and pepper, and then a dash of apple cider vinegar. I also love coleslaw, and so do those aforementioned boys alongside their BBQ chicken, but I had one big issue. How to make a healthier dressing?
Cookbook author and nutritionist, Ellie Krieger, shared this version in the Washington Post. Now I can serve my version of Ellie’s, without the added sugars or emulsifiers in store-bought brands.
Please do not tell my guys it’s healthy.
Healthier Cole Slaw
Ingredients
8 cups thinly sliced cabbage mix of red and green
(I used an organic, pre-sliced cabbage and carrot mix that was about 29 ounces)
Dressing
1/2 cup plain low fat grass-fed yogurt
1/4 cup organic mayonnaise
3 tbsp apple cider vinegar
1 tbsp raw, local honey (ingredients count!)
1/4 tsp freshly ground pepper
1 tsp ground Himalayan salt
Preparation
1) Blend all dressing ingredients in a bowl, mix well.
2) Toss into cabbage mixture, and cover
3) Let flavors meld in the refrigerator for at least 30 minutes
4) Toss before serving
