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Posted by on Aug 5, 2014 |

Healthy Summer Slaw

Healthy Summer Slaw

Healthy Summer Slaw_blog

When I think of summer I think of BBQs with grilled meats and my mom’s potato salad. It’s a classic and everybody loves it, including me. But here’s the thing, it has mayo in it!

YOU DON’T HAVE TO BE A HEALTH COACH TO KNOW MAYO AIN’T HEALTHY. 

So I decided to share this Healthy Summer Slaw recipe in case you’re having similar issues with the many mayo’d side dishes at your summer get-togethers. Bring this dish to your next summer potluck and you won’t be tempted with that macaroni salad. You might even convert some classic slaw-lovers to your mayo-less version 🙂

This super healthy slaw is sweet, tangy, and goes well with grilled chicken or fish.

CABBAGE offers tons of fiber, antioxidants, and anti-inflammatory properties among other things. It’s a total powerhouse!

OLIVE OIL for good healthy fats.

LEMON JUICE + APPLE CIDER VINEGAR (raw and organic) are both wonderful for alkalizing the body.

RAW HONEY is my favorite white sugar substitute (used in moderation of course).When you buy your honey RAW, it means it hasn’t been heated above 116 degrees F and therefore maintains it’s Anti-Bacterial, Anti-Viral, and Anti-Fungal properties (can even be used topically to treat infection). I highly recommend splurging on a jar of raw honey from a local farmer’s market. It’s worth it.

HEALTHY SUMMER SLAW RECIPE

(gluten free + dairy free + vegetarian)

Prep Time: 10 minutes

Total Time: 15 minutes

Serves 4-6

INGREDIENTS: Use organic whenever possible

  • ⅓ head red cabbage, shredded or thinly sliced
  • ⅓ head green cabbage, shredded or thinly sliced
  • 2 medium carrots, shredded
  • ½ medium red bell pepper, thinly sliced
  • ¼ medium red onion, thinly sliced
  • juice of one lemon (about 2 tablespoons)
  • zest of ½ lemon
  • 2 tablespoons raw organic apple cider vinegar
  • ¼ cup extra virgin olive oil (cold-pressed)
  • 1 tablespoon raw honey
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground pepper

DIRECTIONS:

Combine ingredients from red cabbage to red onion into a large mixing bowl. In a smaller mixing bowl, whisk together the remaining ingredients for the dressing. Add the dressing to the veggies and toss to combine. Serve immediately, or refrigerate for a few hours to allow flavors to develop.

I hope it’s a hit at your next gathering. Let me know how it turns out or if you make any adjustments. I’d love to hear the feedback.

All my best,

Shannon