Coleslaw

For years I have made coleslaw using store bought mayonnaise or salad dressing as the base for the dressing. I was looking for a dressing that tasted great, but cut out all processed food. Tada. After several attempts, this recipe fits the bill. I really like this dressing recipe as it has that old fashioned healthy taste of real food. The combination of honey in the dressing allows the calcium in the sour cream to be more available to be used for the body, so don’t skip out on it, plus honey is great to give allergy suffers some relief. Raw, unpasteurized honey is the best, unless you have very young children, who should only have pasteurized honey. I have also made this dressing with half sour cream and half Greek yogurt, but you do have to use a Greek yogurt that is not too sour and tart as then the dressing will not taste as good. I have found that really mellow Greek yogurt is the best, or use all sour cream. The sour cream I use is 14 percent fat.

Compounds in cabbage are converted to isothiocyanates that provide protection in our bodies from breast, bladder, prostate and colon cancer. A study at the University of Otago in New Zealand has found that the isothiocyanates in cruciferous vegetable such as cabbage, broccoli and cauliflower can even cause cancer cells to destruct. A study in Poland found that women that consumed 4 servings a week of cabbage had significantly lower breast cancer rates than women who consumed only one serving a week. Regularly eating raw or lightly steamed cabbage helps lower cholesterol. Cabbage is rich in antioxidants and exhibits anti-inflammatory properties in our bodies. Cabbage juice aids in the healing of stomach ulcers and improves digestive health. While we don’t usually think of cabbage as a source of vitamin C, it is interesting to note that 1 cup of cabbage provides 50 % of the daily recommended value of vitamin C and 91% of DRV of vitamin K. Amazingly cabbage also has omega 3 in the form of alpha linolenic acid. Carrots have several health benefits including being an excellent source of vitamin A, with 1/2 cup providing 210 percent of our daily need. Nutrients naturally found in carrots also have been found to reduce the risk of heart disease, diabetes, lung and colon cancer. Carrots are protective of vision, our liver and brain. An interesting study has also discovered that carrots have anti-inflammatory effects that have been found to be significant when compared to aspirin and Ibuprofen. All the ingredients in this salad have their own unique health benefits. This is a great salad to add to your weekly roster or for the upcoming Easter celebrations.

Coleslaw

5 - 6 cups chopped cabbage

2 large carrots grated

1/4 cup chopped red or yellow onion

Coleslaw Cream Dressing

1/2 cup sour cream

1 tablespoon virgin olive oil

1 1/2 tablespoons honey

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon celery seed (optional)

In a small bowl combine all of the dressing ingredients and stir until well blended. Add the vegetable to a large bowl and stir in the dressing.