Coleslaw

We have had a passion in our house this winter for good, old-fashioned coleslaw. We can’t seem to make enough of or keep enough of it around. But making it a certain way is what has turned us on to it so.

I adore Savoy cabbage, always have. I discovered that using it to make cabbage salad gives the salad a gentler crunch and texture that we really like much better than harder green cabbage. And it has so many health benefits, including being jam-packed with cancer-fighting  glucosinolates, as well as a ton of Vitamin C, K, and folate.

Here’s our simple recipe:

Wash, trim, and finely slice a medium head of savoy cabbage. (I much prefer slicing thin to                   shredding but that’s up to you.)

Peel and grate a large carrot into the cabbage.

Dressing is approximately: 1 1/4 cup of good mayonnaise, 2 Tbs. white vinegar, salt and pepper, and anywhere from a tablespoon to a quarter cup of cane sugar. (I know. It’s a little bit of sugar, but use natural if possible and appreciate all the great raw veggies you’re consuming.)

That’s it! Mix it…eat it…eat small bowls of it often! The ever humble Coleslaw.