A Root-Cause Approach to Your Health.
Summer Slaw
This Summer Slaw is super easy, refreshing, and a great staple to keep in your fridge, readily available, to use as a quick side to any number of dishes. I even eat it as a side with my eggs in the mornings (yeah, I know, but hat’s how much I love it!).
This recipe was a total hit at our Memorial Day party and I’ve been keeping a steady supply available in our fridge ever since.
The key tool for this recipe is a food processor. If you don’t already have one, I highly suggest you invest in one! I use mine nearly every day for any number of things and it’s been a game changer in keeping the fun & adventure in my cooking.
My other favorite tools for this recipe (and for kitchen adventures, in general) are:
- Lemon juicer
- Garlic press
- Stainless steel bowls with tight fitting lids
- Chef knife
- Wooden cutting board
Having the right kitchen tools makes the process of cooking so much easier and enjoyable. Like a million times. Take my word for it!
This coleslaw will keep at least a week (if not longer) tightly covered in your fridge. As an added bonus, the flavors actually improve with time– so the longer you let it marinate, the better.
I’ve done this one with purple cabbage which adds a burst of color, additional cancer-fighting antioxidants, and immune boosting vitamin C. So I highly recommend you give this recipe a try with purple cabbage too!
Just so you know, cabbage is a member of the Brassica family, along with: broccoli, cauliflower, Brussels sprouts, kale, arugula, bok choy, radish and turnip (among others).
Why does that matter?
The Brassica family contains compounds that can be utilized by the gut bacteria which, in turn, have the ability to positively influence the growth of certain bacteria in the human gut.
If you’re a person struggling with digestive issues, you might be saying to yourself, “yeah, but I can’t tolerate cruciferous vegetables and my doctor told me to follow a Low FODMAP diet.”
Well, if that’s you I highly recommend you read my article about why the Low FODMAP diet isn’t the answer to solving your digestive issues.
You might also want to check out my exclusive 12 week digestive rehab program while you’re at it. I’ve helped dozens of women, just like you, find total resolution to their life-sabotaging gut issues.
Additionally, cabbage can help balance hormones. Yes, it’s true! Many women struggle with a condition called Estrogen Dominance.
Cabbage contains a compound called indole-3-carbinol which helps promote the production of less potent forms of estrogen and therefore reduce symptoms of PMS, mood swings, breast tenderness, and cramping as commonly seen in estrogen dominance.
If that’s not enough to get you to eat this Summer Slaw, then I don’t know what is!
Now, on to the recipe!
I use sucanat in place of white sugar. Sucanat (which stands for Sugar Cane Natural) is a less refined version of white sugar. The reason why I like it is that: 1.) it’s less refined and causes less of a spike in blood sugar and 2.) it retains all of it’s nutrients like iron, calcium, vitamin B6 and potassium.
Also, in all of my recipes you might notice I note “organic”. I always encourage you to purchase organic when you can. Organic foods will have fewer pesticides which means you’re exposed to fewer potentially harmful chemicals.
If you don’t know about the dirty dozen and clean fifteen, read on here and get familiar.
Summer Coleslaw
Equipment
- Food Processor
- Garlic Press (optional)
- Chef Knife
- Cutting Board
- Lemon juicer
- Large stainless steel, glass, or ceramic bowl with tight fitting lid
Ingredients
- 1 large head of cabbage (green or red will do)
- 3 medium organic carrots, unpeeled
- 3 tbsp organic extra virgin olive oil
- 1 whole freshly squeezed lemon
- 1/4 cup organic raw apple cider vinegar (bragg's or trader joe's works great!)
- 2 tsp sea salt
- 2 tbsp sucanat (can subs coconut sugar)
- 2 cloves garlic, crushed
Instructions
- Using your chef knife and cutting board, slice cabbage into more manageable chunks.
- With your food processor on the SLICE setting, insert cabbage using pusher. Alternatively, you can use a box grater or mandolin. Empty sliced cabbage into your large bowl.
- With your food processor on the SHRED setting, insert carrots using pusher. Alternatively, you can use a box grater or mandolin. Empty shredded carrots into your large bowl with the cabbage.
- Add freshly squeezed lemon, olive oil, vinegar, salt, sucanat, and crushed garlic to your cabbage & carrot bowl. With clean hands, begin massaging ingredients into cabbage and carrot mixture.
- Store in tightly covered stainless steel, glass or ceramic bowl in your fridge. Best if allowed to marinate 30 minutes but can be eaten immediately. Good for a week or longer. Enjoy!
That was easy, wasn’t it?
Now tell me about your favorite dishes you love to pair with your coleslaw in the comments below! I mean, I do mine with eggs so the possibilities are endless!
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