A typical side dish to any barbecue, coleslaw is a nutrition packed and even a cleansing food. Studies have shown that cruciferous vegetables help with the body’s toxic waste disposal system. Plant chemicals, such as sulforaphane and indole-3-carbinol, trigger the release of a protein that causes the release of a dozen or more toxin-fighting enzymes that either neutralize cancer-causing chemicals or help the body excrete them. Cruciferous foods include broccoli, kale, cauliflower, cabbage, Brussels sprouts and watercress.
This recipe combines green and red cabbage, adding more antioxidant power than just green alone. It also uses kefir instead of traditional mayo, adding vitamins B12 and K2, calcium, magnesium, biotin, folate, enzymes and probiotics to this tasty dish.
• 2 cups green cabbage, thinly sliced
• 2 cups red cabbage, thinly sliced
• 1 apple, grated
• 2 carrots, grated
• 3 green onions, chopped
• 1/4 cup organic kefir
• 1 Tbsp apple cider vinegar
• 1/2 tsp good quality mustard
• 1 tsp honey
Mix all the dressing ingredients together in a small bowl or jar and set aside.
In a large bowl, combine red and green cabbage, grated apple and carrots. Pour dressing over vegetables and mix thoroughly. Let sit covered in fridge for an hour before serving. Garnish with green onions.
Photo from here, with thanks.