Did you know coleslaw is often made with sugar? Not this recipe.
The main ingredient in coleslaw is typically shredded cabbage, which is a member of the cruciferous family of vegetables, a group of vegetables that contains sulforaphane.
Sulforaphane is a sulfur-containing compound with many health benefits. Other members of the cruciferous (Brassica family) include broccoli, cauliflower and brussels sprouts. Sulforaphane is one of the most potent antioxidants and detoxifiers. Read more about sulforaphane here.
We packed this nutritious and delicious dish with brussel sprouts and broccoli, making it truly live up to it’s name “Cruciferous Coleslaw”. We also omitted the mayonnaise, and made with vinegar and mustard for a more tangy option.
This recipe is gluten-free, dairy-free and paleo.
- 1 cup organic cabbage, finely shredded
- 1 ½ cups red cabbage, finely shredded
- 1 cup organic broccoli, sliced into thin strips
- 1 cup shredded organic brussel sprouts (mandolin works great for this)
- 4 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp mustard
- 1 tbsp lemon juice from organic lemons
- Salt and pepper, to taste
Add all vegetable in a large bowl to combine. In a small jar, mix dressing ingredients and shake. Toss with veggies and serve!
References: (If you would like to geek out on the research)