Winter Coleslaw

Recipe adapted from Ultimate Foods for Ultimate Health … and don’t forget the chocolate! (Whitecap, 2007) by Mairlyn Smith, PHEc, and Liz Pearson, RD.

This is a great snack for after school or work; low in calories, high in flavour, it’s a wonderful way to get those extra servings of fruits and veggies into your diet. Cabbage is a member of the cruciferous family of vegetables that contain potent anticancer components called indoles and isothiocyanates which can promote cancer-cell suicide.

1/2 medium purple cabbage
1/2 medium red onion
1 large apple, peel left on, scrubbed well

Dressing
1/2 cup (125 mL) apple cider vinegar
1 Tbsp (15 mL) extra-virgin oil
1 tsp (5 mL) honey

Optional bells and whistles
1/2 cup (125 mL) raw pumpkin seeds
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) walnuts

To make your life easier, you really need to make this with a food processor. If you don’t own one, either thinly slice or grate the veggies, or ask for a food processor as a gift, or run out and buy one today.

Let’s assume you own a food processor—using the thinnest slicing attachment, slice cabbage, red onion, and apple. Place sliced veggies and fruit in large bowl.

Whisk together dressing ingredients: apple cider vinegar, oil, and honey; pour over the veggies and toss well. Store in refrigerator for up to 4 days.

To serve, either eat as is or add the optional bells and whistles.

Makes 8 cups (2 L).

Each 1 cup (250 mL) serving (without the bells and whistles) contains: 55 calories; 1 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 10 g carbohydrates; 2 g fibre; 6 mg sodium

source: "Winter Vegetables", alive #327, January 2010