Healthy Cabbage Coleslaw Recipe – Whole-Foods Plant-Based No-Oil
One of my new behaviours in 2017 is to eat a salad for lunch or supper most days. Â When I do this, I stay slim and have more energy and need less sleep. Â How often do you eat salad?
Plant-based doctors recommend we eat cruciferous vegetables like cabbage, broccoli, brussels sprouts or cauliflower daily to prevent cancer. Â Coleslaw is a tasty, refreshing and easy way to eat cabbage – a proven cancer fighting food.
The dressing I recommend is my Creamy Coleslaw Vinaigrette. I have included the nutrition facts from the salad and the dressing for you to see.
Coleslaw is great for picky eaters like kids, many kids like coleslaw plain without dressing. Â Try offering some plain to your kids (if you have any) or put some aside before you add the dressing.
Coleslaw keeps for a long time in the fridge, it’s great for school and work lunches.
Cranberry Apple Coleslaw
Instructions and Ingredients
- 4 cups red apples red, shredded
- 4 cups chinese cabbage raw, shredded. Click link to view a picture of Chinese Cabbage. You can use regular green or red cabbage too. I used Chinese Cabbage because it is a bit softer to chew, and easier for me to digest raw.
- 2 cups carrots raw, shredded
- 1 cup dried cranberries or raisins, reduce to 1/2 cup for weight loss diets.
- 2 celery stalks sliced and diced
- Prepare Creamy Coleslaw Vinaigrette recipe.
- Slice unpeeled apples into chunks and add to food processor. Add to large salad bowl.
- Chop or food process cabbage and carrots. Slice and dice celery, I do celery by hand because of the strings not always doing well in the food processor.
- Add dried cranberries or raisins.
- Pour Creamy Coleslaw Vinaigrette dressing on salad, and stir to combine.
- Serve immediately, or refrigerate for 30 minutes first.
Notes
Nutrition
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