Simple Summer Slaw
20 mins 6 servings
Cabbage is a delicious and great natural source of phytonutrients and vitamins A, C and K. As a cruciferous vegetable, it’s also sky-high in glucosinolates, a specific type of phytonutrients which have proven anti-cancer and anti-inflammatory benefits. Cabbage is naturally low in calories and high in fiber – there’s nothing not to like!
Gluten-free, dairy-free, vegan
Ingredients
- 2 cups white cabbage, shredded
- 2 cups purple cabbage, shredded
- 1 cup Brussels sprouts, shaved
- 1 cup carrots, sliced
- 1/2 leek, sliced into “matchstick” strips (white only)
- 1 daikon radish, diced
- 1/2 cup cilantro, chopped
- Dressing - 1/4 cup apple cider vinegar
- Dressing - 1/4 cup dairy-free mayonnaise (I use Vegenaise)
- Dressing - 1 tsp. Grey Poupon mustard
- Dressing - 2 T. tahini
Directions
In a large mixing bowl, combine cabbages, Brussels sprouts, carrots, leek and daikon radish. Mix well and set aside.
In a mixing bowl, combine vinegar, mayonnaise, mustard and tahini. Whisk together.
Add salt and pepper to your personal taste.
Pour over coleslaw salad and mix well.
Top with cilantro.
Fun Fact:
You can add or remove ingredients to your liking. Some suggestions are adding shaved fennel, zucchini, parsley and/or watercress. Top your slaw with sunflower seeds, pumpkin seeds, sesame seeds or your personal favorites - as always, feel free to get creative.
From my table to yours - enjoy!
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