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August 24, 2017

Recipe: Purple Coleslaw

by Wendy Myers


Growing up eating store-bought coleslaw, I was convinced the soggy glop was better off in my dog’s food dish. But in a pinch at my own BBQ, I attempted to make some, you know, for other people who liked the stuff.

While using much less sauce, I made mine with mustard instead of mayonnaise. What resulted was a flavorful, crunchy and fresh salad perfect for the summer months. It’s so easy to make and it’s a nice alternative to typical salads. It tastes great on burgers too!

Purple cabbage (or red cabbage) is the not-so-secret ingredient in this dish. It has a stronger flavor than the more delicate green and some additional health benefits too. The rich color reflects it concentration of anthocyanin polyphenols, which makes it an excellent anti-inflammatory food. This, along with its richness in antioxidants and glucosinolates, have made it a star in cancer prevention research. It’s also high in vitamin K, vitamin C and magnesium. Read More…

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