Party Food

Classic Coleslaw

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This post is really about a delicious coleslaw recipe. I love the tang of a good coleslaw and this one has it. But I can’t pass up the opportunity to point out the super benefits of eating cabbage. So if the slaw alone doesn’t entice you to add it to your recipe repertoire, the perks of cabbage will certainly grab your attention. You might call this “Ode to a Cabbage”. 

Classic Coleslaw


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According to my highly scientific research (aka google cabbage), the humble cabbage is a treasure trove of good-for-you nutrition. It’s rich in several phytonutrients and vitamins like A, C and K (it’s actually richer in Vitamin C than oranges).

The antioxidants in cabbage scavenge free radicals, which can be detrimental to overall health and cause premature aging.

Classic Coleslaw Recipe

Eating cabbage might reduce the effects of allergies, inflammation, and joint pain. Cabbage also has several anti-cancer compounds.

Since cabbage is a bountiful source of beta-carotene (as are carrots), it is supportive of good eye health. It’s rich in sulfur so it helps fight infections in wounds, too.

Classic Coleslaw Recipe

Cabbage is high in fiber but low in calories—it provides nearly 15 percent of daily recommended dietary fiber.

This is not an exhaustive list but, like me, I bet you’re ready to include more cabbage in your diet.

Classic Coleslaw Recipe

So try this coleslaw. Not only does it taste great as an accompaniment to a meal, it makes a delicious topper for a sandwich. One of my favorite sandwich combos is barbecue beef with a generous spoonful of this coleslaw—yummy.

Move over Peter Rabbit—that cabbage is mine!

 

Classic Coleslaw
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Ingredients
  1. 1 bag of coleslaw mix
  2. 1 cup of shredded carrots
  3. 1 ½ cup mayonnaise
  4. 3 T apple cider vinegar
  5. ¼ cup milk
  6. 2 T sugar
  7. 1 T chopped parsley
  8. 2 chopped green onions
Instructions
  1. In a large bowl, toss the coleslaw mix with shredded carrots.
  2. In a small bowl, whisk together mayonnaise, milk, vinegar, sugar, parsley and green onions.
  3. Toss dressing with mix and refrigerate until serving.
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