Coleslaw

From Foods that Fight Cancer- Richard Believeau & Denis Gringras

Adapted by: Louise McGill RHN

 

 

Use a food processor or grater to grate the cabbage and carrots.

 

Vegetables:

1 ¾ cups of kale, chopped finely

2/3 cup of red or green cabbage or both, grated

¾ cup carrots, grated

 

Vinaigrette:

 

2/3 cup olive oil

½ cup honey or agave

3 tbsp lemon juice, freshly squeezed

2 ½ tbsp red wine vinegar

1 tsp powdered mustard

2 ½ tsp sea salt

2 ½ tsp ground pepper

2 ½ tsp dried thyme

2 cloves, finely chopped or minced

1 tsp fresh ginger, grated

 

Mix the vegetables in a large bowl

 

Mix all the vinaigrette ingredients together in a small bowl or measuring cup.

 

Pour the vinaigrette over the vegetables, cover and marinate for several hours (1-2 hours) in the refrigerator before serving.

 

Makes 4 servings

 

While the kale is a better addition nutritionally to the salad, it could be made with just the carrots and cabbage.