Cabbage Coleslaw

Coleslaw is a classic summer dish, popular at barbecues and picnics. It is composed of shredded or thinly sliced cabbage and other vegetables. It’s the perfect vegetarian side for your next big event. Not only is it healthy, it’s also delectable. Coleslaw is a light meal, so it won’t slow you down or saddle you with that bloated feeling. You can enjoy it at any time of day, but it’s best served during lunch or dinner. If you don’t have time to eat it at home, then take it with you. Simply pack it inside your Vaya Tyffyn lunchbox and enjoy at your leisure.

Health Benefits

The primary ingredient in coleslaw is cabbage. Cabbage is mistakenly considered to be a low nutritional vegetable, better used to pad out a meal than to provide nutrition. On the contrary, it is a cruciferous vegetable, in the same category as broccoli, Brussels sprouts, and bok choy. These veggies are especially prized for their ability to protect against cancer; experts recommend eating at least a half cup of cruciferous vegetables two to three times a week in order to acquire the greatest benefits from this cancer fighting wonder. Cabbage, specifically, is an excellent source of a compound called sinigrin, which is particularly effective in helping to prevent colon, prostate, and bladder cancers.The health benefits of any vegetable tend to be greater when eaten raw, and same is the case with cabbage. This is an advantage that coleslaw has over other dishes using cooked cabbage. Cooking destroys the delicate myrosinase enzymes that provide cabbage with its cancer-fighting compounds.

Ingredients

mayonnaise: 250 ml

lemon – zest and juice: 1

cider vinegar: 2 tbsp

wholegrain mustard: 2 tbsp

celery salt: 1 tsp

head white cabbage – thinly sliced: ¼

head red cabbage – thinly sliced: ¼

carrots – julienned: 2

large red onion – diced: 1

sticks celery –sliced: 2

How To Make Cabbage Coleslaw

1. Whisk together lemon, vinegar, mustard,mayonnaise, and celery salt in a small bowl.
   1. Season generously.
2. Add cabbage, carrots, onion, and celery.
   1. Mix well and refrigerate.

Note: Can be made up to 1 day in advance of serving.