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Cabbage Broccoli Coleslaw (Dairy-Free, Gluten-Free, Low-Carb)

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antioxidant coleslaw cabbage broccoli gluten free dairy free

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I wanted to create a healthy, crunchy coleslaw, that could pair well with a summer BBQ and voila this antioxidant coleslaw was born!

Further Food Commentary:

This antioxidant coleslaw is loaded with, you guessed it, antioxidants! The broccoli, carrots and red cabbage bring on the vitamins, providing over 100% of your daily needs for Vitamins A and C per serving. Vitamin A is well known for its beta carotene (the antioxidant that gives carrots their orange pigment) and beta carotene is well know for its eye health benefits! Of course Vitamin C is typically regarded as top dog when it comes to boosting our immunity and that is because of its disease and infection fighting abilities!

By Liz Lederman

Cabbage Broccoli Coleslaw (Dairy-Free, Gluten-Free, Low-Carb)

Stars ( Reviews)

  • Prep Time:15 minutes
  • Cook Time:15 minutes
  • Servings: 8

Ingredients

Slaw:
1 head of red cabbage
1 head of broccoli
3 large carrots

Dressing:
1/2 cup vegan mayo
1/4 cup apple cider vinegar
1/4 cup dijon mustard
Sea salt * to taste
Black pepper * to taste

Optional:
Fresh chopped Cilantro

Instructions

1. Wash all veggies.
2. Skin carrots, chop into 1-inch pieces.
3. Chop broccoli into bite-size pieces.
4. Chop red cabbage into chunks (small enough to fit into a food processor).
5. Place large chunks of the red cabbage into a food processor, and carrot pieces, pulse for 10-20 seconds till coleslaw consistency (you may have to divide your total amount of veggies up and repeat this step to get all coleslaw and carrots processed).
6. Place in large bowl and add broccoli.
7. In a small bowl add all the dressing ingredients together (you can adjust the mayo to apple cider vinegar ratio depending on how you like yours to taste.
8. Add dressing to coleslaw and mix well to cover all vegetables.
9. Optional to chop up some cilantro and add it into coleslaw.

1. Wash all veggies. 2. Skin carrots, chop into 1-inch pieces. 3. Chop broccoli into bite-size pieces. 4. Chop red cabbage into chunks (small enough to fit into a food processor). 5. Place large chunks of the red cabbage into a food processor, and carrot pieces, pulse for 10-20 seconds till coleslaw consistency (you may have to divide your total amount of veggies up and repeat this step to get all coleslaw and carrots processed). 6. Place in large bowl and add broccoli. 7. In a small bowl add all the dressing ingredients together (you can adjust the mayo to apple cider vinegar ratio depending on how you like yours to taste. 8. Add dressing to coleslaw and mix well to cover all vegetables. 9. Optional to chop up some cilantro and add it into coleslaw.

Nutrition Information

Per Serving: Calories: 122; Total Fat: 9 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 15 mg; Sodium: 147 mg; Potassium: 122 mg; Carbohydrate: 11 g; Fiber: 3 g; Sugar: 5 g; Protein: 2 g

Nutrition Bonus:

Vitamin C: 121%; Vitamin A: 102%; Iron: 6%; Calcium: 6%

Heat this up a notch by adding Further Food Daily Turmeric Tonic!

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Leslie Weir Nutrition
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