According to the Oxford Dictionaries the word slaw originated from the Dutch sla, which was shortened from salade (salad).
The Webster Dictionary defines slaw as sliced cabbage served as a salad, cooked or uncooked.
I add shredded carrots when I prepare coleslaw. Carrots lend sweetness. In this recipe, I also add chopped kale, for a greater variety of color and nutrients. Both cabbage and kale are cruciferous vegetables. This class of veggies contain phytochemicals, vitamins, minerals and fiber. They may lower your risk of cancer and protect against cardiovascular disease. They give off a bad sulfur odor when overcooked- so never cook cruciferous veggies for longer than 5 minutes. Cruciferous veggies include: cauliflower, cabbage, bok choy, broccoli and brussels sprouts.
Pre-shredded carrots and cabbage are commonly found in the supermarket. Organic pre-shredded varieties are also available. They are more expensive than buying a head of cabbage and whole carrots, but it saves time.
Ingredients (use organic when available):
- 1 cup shredded cabbage, any variety
- 1 cup finely chopped kale
- 1 cup shredded carrots
- Splash of red wine
- 2 tablespoons all fruit apricot
- 2 tablespoons ponzu sauce
- 2 tablespoons kombucha, any variety
In a saucepan, combine all ingredients, cover and simmer for 5 minutes. Serves 4.
Optional: sprinkle with 1/2 cup toasted sunflower seeds and serve over brown rice for a complete vegan meal.
Nutrition Facts per serving (101 grams): 59 calories, 0 fat, 200 mg sodium, 222 mg potassium, 13 g carbohydrate, 1.4 grams dietary fiber, 1 g protein, 144 percent DV vitamin A, 48 percent DV vitamin C.
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