Superfood Cabbage Coleslaw
Coleslaw has always been one of my favorite foods, (is that strange?) so every once in a while I make a big batch and enjoy it for days.
Cabbage is high in vitamin C, which is beneficial for immune support, and vitamin K, vitamin B6, manganese, potassium, and fiber. The nutrients in cabbage are at their highest when you eat it raw, like in this easy-to-make, mayo-free coleslaw. I love adding raw, local honey, especially in late winter/early spring when it can help prevent seasonal allergies.
For even more antioxidant power, try making this with red cabbage.
Ingredients
1 small head of cabbage
1 red pepper, seeded and cut into slivers
zest of 1/2 lemon
1/4 cup lemon juice
1/4 cup extra virgin olive oil
1 tablespoon local, raw honey
1 teaspoon sea salt
1/4 teaspoon black or cayenne pepper, to taste
Preparation
1. Trim, core and remove any tough stems or outer leaves from the cabbage. Slice thinly.
2. Add all ingredients to a large bowl and mix to combine. Adjust seasonings to taste.
Serves 6-8
