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. When I do this, I stay slim and have more energy and need less sleep. 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. 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. 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.
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