This past week I found myself having the most random craving for coleslaw. I never eat coleslaw? I tried ignoring it for a few days but finally gave up after a trip through our local Kensington Wholefoods where I spotted some good looking cabbage. I went home, made a small batch and started experimenting with different healthy coleslaw dressings. Coleslaw dressing is, in my opinion, the most important thing in a coleslaw. It is what makes a coleslaw either delicious or just plain boring!
Three attempts and an exhausted Vitamix later, I had an amazing and deliciously creamy dressing that had me eating coleslaw for days. I just can’t get enough of it. It is creamy, healthy and gives the coleslaw salad a great punch.
The dressing isn’t your typical coleslaw dressing made with mayo and oil… instead it gets its creaminess from a healthy combination of almonds and pine nuts mixed with fresh lemon juice, garlic & mustard. It is healthy, full of nutrients – such as vitamin E, magnesium, potassium & iron, and is seriously tasty! And the best thing about coleslaw is that it is juist as good, if not better, the day after and makes a perfect picnic food.
Health Benefits Of Cabbage
High in vitamin C and sulphur, cabbage is known for boosting our body’s immune defence all while promoting healthy detoxification, digestion & beautiful skin. The sulphur rich compounds in cabbage are often recognised as beautifying nutrients since they effectively promote health hair, skin & nails. Aside from the beauty bits, cabbage also contains a variety of beneficial gut nutrients – including glucosinolates, antioxidants and glutamine – that actively support the health of our stomach and intestinal linings. Of all the different types of cabbage, red cabbage is particularly rich in antioxidants that help protect against cell damage and signs of ageing. Finally, cabbage has powerful anti-inflammatory properties and have since Roman times been used to ease hangovers.
* Cabbage Caution Those with thyroid problems should avoid eating large amounts of cabbage since it can interfere with the body’s absorption of iodine, which is needed by the thyroid gland. This caution applies to all cruciferous vegetables.
|Creamy Vegan Coleslaw|| || |
- 2 cups shaved red cabbage
- 2½ cups shaved green cabbage
- 2 medium sized carrots, shredded (optional)
- 3 spring onions, finely sliced
- 1 cup rocket
- 2 tbsp toasted sesame seeds
- ⅓ cup blanched almonds/cashews
- 3 tbsp pine nuts (alternatively you can use extra almonds/cashews)
- ½-1 tsp sea salt
- ½ tsp wholegrain mustard
- 2 tsp honey (OPTIONAL)
- 1 tbsp apple cider vinegar
- 1-2 cloves garlic, crushed
- 3 tbsp lemon juice
- ½-3/4 cup water
- pinch pepper
- Wash and shred cabbage. Combine with spring onion and carrots (if using) in a large bowl and mix well.
- In a high speed blender, combine all dressing ingredients and blend until completely smooth. Add salt & pepper to taste and add water until desired consistency is reached.
- Pour the coleslaw dressing over the coleslaw salad and combine well using a spoon.
- Add rocket leaves and sprinkle with sesame seeds before serving.
- Keeps well in a sealed container in the fridge for up to 3 days.