Summer holiday weekends call for coleslaw. Unfortunately most coleslaw recipes include mayo, which isn’t always the healthiest option and let’s face it mayo sitting outside on a hot day is a recipe for disaster. The benefits of apple cider vinegar and numerous and you can use them to make a delicious coleslaw with a great sweet and sour taste.
Coleslaw is made from cabbage. Cabbage, as well as all cruciferous vegetables contain the largest concentration of sulfur compounds which increase the liver’s ability to create enzymes that neutralize toxins in our system. It’s also very high in important nutrients like vitamin K and vitamin C as well as dietary fiber, manganese, B6, folate, and amazingly Omega-3 fatty acids. All these great nutrients can be absorbed when made into an easy to eat salad.
Apple cider vinegar is used here in place mayonnaise. Properly prepared mayonnaise is healthy but apple cider vinegar is easier, safer, quicker, more nutritious, and offers less change of inflammation.
This coleslaw recipe will be a hit at your next family gathering!
- 3 cups shredded cabbage
- 2 apples, cored and chopped
- 1 cup apple cider vinegar
- 1 Tbs arrowroot powder
- 1-2 Tbs raw honey or coconut sugar
- Lettuce leaves
- In a large bowl, toss cabbage and apples to combine.
- Use about 3 tbsp of the cider to make a smooth paste with arrowroot powder.
- In a sauce pan, heat the remaining cider, add sweetener and stir until dissolved.
- Stir in arrowroot paste and mix well.
- Cool and pour over the cabbage and apples.
- Mix well and serve on lettuce leaves.