A New Yummier Healthier Coleslaw

Since cabbage is so good for you, I’ve been looking for new ways to eat it.  Since it’s not one of my favourites, this was a bit of a tough task.  But I modified a coleslaw recipe to make, what I think, is a lighter version of coleslaw that is tasty and great for you!  No mayo in this one!

Here are some of the main reasons to eat more cabbage:

cancer-fighting capabilities

vitamin C

fibre

potassium

low in fat and calories

and many more…

Here’s the recipe:

1/2 small head of cabbage, green or red

3 stalks broccoli, crowns removed

1 stalk celery

2-3 carrots

1/4 cup raw unsalted sunflower seeds

1/3 cup raisins

For the dressing:

3 tablespoons olive or flax oil

3 tablespoons lemon or lime juice

3 tablespoons apple cider vinegar

1/4 teaspoon lemon pepper

What you do:

1.  Chop the cabbage finely.

2.  Peel and then grate the carrots.

3.  Peel and chop the broccoli stalks into disks.

4.  Slice celery thinly.

5.  Mix all dressing ingredients together, then mix it in with the chopped veggies in a large bowl.  Add the raisins and sunflowers.

6.  Let it sit for at least an hour before you eat it so the flavours can mingle.  It keeps well in the fridge, thus making it great for leftovers!