Gluten-Free Scrumptious Slaw

Cabbage

Cabbage, though quite smelly because of its sulfur content (not to be confused with the preservative-Sulfites/Sulfates,) is one of my FAVORITE sides! Did you know Cabbage, along with fish, rye bread (which we Celiacs’ are unable to consume,) oatmeal, apples and pears, and root vegetables in a diet, was found to decrease the incidence of type II diabetes in 57,000 individuals in a study in Denmark?! Not only can it help prevent diseases, but it also can prevent several cardiovascular diseases (it is high in antioxidants.) One of its sulfur containing properties is called sinigrin. It converts into a compound that has shown unique cancer preventive properties with respect to bladder cancer, colon cancer, and prostate cancer. The other medicinal benefits for Celiacs and IBD sufferers alike, is that it is a natural anti-inflammatory, and has a very low negative effect on the GI tract. Not only is it good for your health in disease prevention, but it is also extremely high in vitamins and minerals. Usually when you cook your vegetables, you lose its benefits; however, Red Cabbage (when cooked) still has 79%DV of Vit K, 69% of Vit C, and 20% of B6. Now…how do you make it taste good? Many Coleslaws have sour cream, or an egg-based (Mayonnaise) sauce. This is my recipe for my favorite, Egg and Dairy-free Coleslaw.

Equipment: Food Processor (though not necessary)

Ingredients:

1/4 tsp Celery Salt
1/4 tsp Ground Mustard
1/8 tsp White Pepper
1/4 cup Rice Vinegar (I use Nakano All-Natural, No Sodium/No Sugar)
1/2 cup Olive Oil
1/2 tsp Lime Juice
1 tbsp Honey
1 cup Red Cabbage
1 cup Green Cabbage
1/2 cup Red Onion
1/2 cup Fresh Cilantro
1/2 cup Fresh Parsley
4 Cloves Garlic Minced
1 tsp-1tbsp Jalapeno Pepper (depending on desired heat level)

 

Directions:

  1. Finely chop the Parsley, Cilantro, Jalapeno, Onion, and Mince the Garlic (or add all to food processor.) Add all to large bowl.
  2. In a separate bowl, pour Rice Vinegar, Lime Juice, Honey, measure (Salt, Ground Mustard, White Pepper,) add Olive Oil. Whisk. Taste. If less acidity is desired, add more Olive Oil. Add more seasoning if necessary for your taste.
  3. Wash, then Julianne (cut into strips) Red and Green Cabbage, then cut into equal, smaller pieces.
  4. Add All Cabbage to large bowl, then whisk dressing again, and pour over large bowl. Toss slaw thoroughly.
  5. Serve with your favorite barbeque, protein, or enjoy as a simple salad!

 

coleslaw21.jpg

 

Come back next month for my Recipe for St. Patty’s Day Stuffed Cabbage!

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