Perk up any BBQ or picnic with this crisp, summer fresh vegan coleslaw.
I wanted to post this Healthy Vegan Coleslaw recipe a while ago, but things kept coming up and I would forget. Life is like that – we plan one thing, but often times things go a different way, which makes us say we should go with a flow. That’s right. There is always an excuse for ourselves or for life – it was meant to be or everything happens for a reason or it’s better this way or it’s all for good, etc. All those inspirational quotes and statuses on Facebook are nice and helpful, but there are reasons why there are so much of those, like we need this hideaway to stay strong, inspired and to have the motivation to move forward no matter what.
So how do we let ourselves stop for a second and enjoy simple things like drawing or going on a long walk with music in our headphones? How do we take a few hours drive without a designated destination and not worry about where we are or what has to be done? I’ve found that kitchen space gives me a bit of peace and getaway, and I’m not sure if it’s because I really like cooking or food just has calming properties…even when I’m cutting onions and crying like a baby. LOL!
Healthy Vegan Coleslaw made with extra-virgin olive oil and lemon is a crisp, summer-fresh salad and packed with nutrients – perfect during the colder months and lifting our spirits.
Cabbage is a winter vegetable…and this vegetable gets sweeter the cooler weather it grows in. It belongs to the brassica family (broccoli, Brussels sprouts and cauliflower) and comes with a host of benefits for health, skin and hair. It is also a great addition to any weight loss plan because it is low calorie and contains no fat or cholesterol. There are several types of cabbages including, green, purple, savoy, Napa, bok choy, cannonball, January king to name a few with taste varying from savory to slightly sweet. All are a good source of dietary fiber, protein and contain excellent antioxidant and disease fighting properties.
The tightly packed, smooth leafed green cabbage is sweet and the most common type. It’s the one we used for our Healthy Vegan Coleslaw dish today as well as in our Raw Fermented Sauerkraut and Cheese Stuffed Cabbage Roll recipes. The purple cabbage is more nutritious than the green cabbage and has a peppery bite. The savoy cabbage’s beautiful texture makes it a favorite amongst chefs and its leaves are tender compared to the green or purple cabbage. Bok choy is one of the richest sources of vitamin A and popular in Asian dishes.
High in vitamin C and other antioxidants cabbage is an immunity booster and protects our bodies from free radicals that are responsible for aging. It is also effective in fighting inflammation and reduces the risk of cataract due to its abundant source of beta-carotene.
Cabbage is a superfood and helps increase serotonin levels.
- 1/2 green cabbage
- 1 cucumber
- 1 green onion
- Bunch of dill
- 1/2 lemon (juice)
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Finely shred the cabbage. Add a pinch of salt and work it into the cabbage until it softens a little, but still crunchy.
- Add cucumber, dill, green onions, lemon juice and extra-virgin olive oil. Toss.
- Salt and pepper to taste.
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