Is there anything that says summer more than coleslaw on the side of a BBQ sandwich? This salad is cool and refreshing for those long, hot summer days! The coleslaw dressing can truly be made in 30 seconds-all it takes is whisking! I have adapted it from the incredible cookbook, Tidewater on the Half Shell.
What (your ingredients): ½ cup vinegar (I use champagne or apple cider varieties) ¼ cup olive oil 1 tablespoon sugar 1 teaspoon salt ½ teaspoon pepper
How (your directions):
Simply whisk all ingredients in the bottom of a large bowl. Add your typical grated vegetables to the dressing (a combination of 4-5 cups of carrots, Napa cabbage, red cabbage, red onions, broccoli, etc.) and let sit for at least 30 minutes. Hint: Purchase a ready-made bag of coleslaw ingredients and then the chopping is done for you!
You could also add slivered almonds for crunch and golden raisins for texture and subtle sweetness.
Your coleslaw will keep for 3 days in your refrigerator. Enjoy as a side dish to dinners and take a container with you to work for lunch!
Why (the science): You may have been told to “eat the rainbow,” but have you ever wondered why eating fruits and vegetables with an array of colors is so important? It is because every color found naturally in fruits and vegetables has its own antioxidant and vitamin profile! When you eat a variety of colors, you can be assured that you are benefiting from several types of antioxidants, vitamins, and minerals, all of which protect your body and health in a specific way. This coleslaw alone provides beta-carotene from the carrots, chlorophyll from broccoli, flavonoids from Napa cabbage, and anthocyanins from red onions and red cabbage. Here’s a critical point: Reducing your risk of chronic diseases comes from a combination of the phytochemicals in various fruits and vegetables, and not from the protective properties of a single antioxidant alone!
HERE is a research article on this topic that is certainly worth reading!