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Cilantro Lime Coleslaw

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One rarely thinks of coleslaw as a health promoting food, but it can be! If you subtract the mayo and white sugar, the humble cabbage can be transformed into a nutrient-packed coleslaw fit for any picnic, holiday party or meal for that matter! In fact, cabbage is known throughout the world to be a superb healing food. And what better way to reap the benefits than a with a heaping serving of coleslaw?

 

A cup of slaw may keep the doctor away…

That’s right! Here are a few of many benefits that may convince you to add the humble cabbage to your daily diet.

  • Cabbage is a storehouse to many phyto-nutrients like indole-3-carbinol, lutein, zeaxanthin, sulfur and isothiocyantes. These are powerful antioxidants known to protect against breast, colon, and prostate cancers.
  • It’s an excellent source of vitamin C, more so than oranges. Regular consumption of vitamin C builds immunity and helps the body resist infectious agents, and scavenges for harmful pro-inflammatory free radicals.
  • Fresh cabbage is anti-inflammatory and alkalizing.
  • Rich in B-1, B-5 and B-6, vitamins necessary for many essential organ functions, especially heart and liver.
  • High in minerals such as potassium, manganese, magnesium and iron.
  • Full of necessary fiber that promotes healthy transit of food through the colon.
  • Due to high levels of vitamin C and sulfur, cabbage makes an excellent blood purifier.


On to making the slaw!

To make your slaw more appealing to the eye, you can use green and purple cabbage. Although I didn’t use carrots, feel free to add them as well. For a unique flavor with a little zing, try tossing in chopped green onions. If you only have one type of cabbage and no green onion, this recipe is still as delicious. It’s the dressing that makes the difference. 

 

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Dressing

The secret weapon to this slaw recipe is my cilantro lime dressing. Typically, vegan slaws are made with faux mayonnaise full of soy and canola oil, two big no no’s on the Yogitrition diet plan. I opted to use one of my favorite dressings made from tahini, instead. It’s creamy, tangy and full of flavor! 

 

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This recipe is pretty versatile, so feel free to tweak the ingredients as you like. I personally like to make a little more of the dressing than the recipe calls for. Go play and have fun. It’s pretty hard to mess this up.

 

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Cilantro Lime Coleslaw
 
Prep time
Total time
 
Use all organic ingredients when possible.
Ingredients
  • SLAW:
  • ½ head each of a medium-sized red and green cabbage, shredded (or use just one)
  • 4 scallions, thinly diced (include the white parts)
  • Himalayan salt & fresh black pepper to taste
  • DRESSING:
  • ¼ C tahini
  • 3 T water (or more for thinner consistency)
  • 1½ T ACV
  • 2 T EVOO
  • 1 lime juiced
  • 2 T Nama Shoyu or Coconut Aminos (Gluten-Free)
  • 3 T Grade B maple syrup
  • ⅔ C packed cilantro, finely chopped
Instructions
  1. Combine dressing ingredients, except for the cilantro, in a blender and blend until creamy.
  2. Then add the cilantro and gently pulse until well combined. Be careful not to "overblend" as the cilantro will make the dressing green.
  3. Fold the dressing and coleslaw ingredients in a large bowl and season to taste with salt and pepper.
  4. For more flavor, make the coleslaw the day before serving, or let it sit in the fridge at least a few hours.
Nutrition Information
Serving size: 10-12 small servings

 

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This is truly a delectable coleslaw that can be enjoyed by everyone. Trust me, no one will know it’s not made with mayo. I recommend making a heaping batch and store it in the fridge. You can add a side to your , lunch and dinner! It also makes a great holiday or picnic side dish.

If you have a favorite vegan slaw recipe I’d love for you to tell me about it in the comments section below. And as always, if you’d like updates with more like this, please join me at Facebook, Twitter, Pinterest and Instagram.

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2 Comments

  1. This recipe looks divine. Unfortunately, of late, I have had trouble digesting cruciferous veggies raw, and I get really red cheeks when I eat raw cilantro. I can easily substitute parsley and basil for the cilantro, and I think this recipe will still be yummy, but can you tell me what the “cure” is for major GI discomfort from raw cruciferous? Soak? Steam slightly? And what are the nutritional implications? Thanks for any reply. 🙂

    • Kerstin, I think basil and parsley will be a delicious substitute for cilantro. Also, the reasons cruciferous veggies cause intestinal discomfort are because they’re high in sulfur and contain raffinose, an oligosaccharide that we humans don’t have an enzyme to digest it effectively. If we have underlying intestinal issues, cruciferous veggies will cause a lot of gas when entering the small intestines in raw form. Some people do better when certain veggies are cooked or lightly steamed. For instance, raw cabbage and cauliflower have no effect on me, however, broccoli cooked or raw, really cause a lot of discomfort. I’m still working on healing my digestion with Salt Flushes (http://www.yogitrition.com/category/detox/), Coffee Enemas (http://www.yogitrition.com/category/detox/) and Aloe Ferox (https://healthbeyondhype.com/a-z-products/194-pinotage-bitter-juice.html?search_query=aloe+ferox&results=3). Digestive enzymes can be helpful if you’re not wanting to give up your favorite cruciferous veggies. Hope this helps!

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