I’ve been on a bit of a coleslaw kick lately. It all came about as one of those happy coincidences. I had recently learnt to make my own mayonnaise, and I also happened to have some cabbage in the fridge which was earmarked for sauerkraut, but plans do change sometimes 🙂
Alot of my meals follow the old “protein, carbs and veges/salad” formula, but we don’t have many cooked vege sides (hubby prefers his veg raw) so I usually end up doing a salad. But I didn’t feel like a salad that day and I was poking around in the fridge hoping for inspiration. I saw my homemade mayo, I saw my cabbage, I saw the eggs, the milk, the maple syrup etc etc etc. Then I looked at the cabbage again, and remembered about the mayo, and a lightbulb went off. COLESLAW!!!
My husband and I can’t get enough of this coleslaw. I’m making it at least once a week and we chow down the entire bowl in a single meal. Which is a good thing, because cabbage offers so many health benefits. Like other members of the cruciferous vegetable family, cabbage has a lot of cancer-fighting properties – it is full ofantioxidants, anti-inflammatory compounds and glucosinolates, which are sulfur-containing compounds which help the body to detox. Cabbage is also very high in vitamin C and vitamin K.
Different varieties of cabbage offer slightly different benefits, so don’t forget to try some of the other cabbage varieties such as red, napa, savoy etc. in addition to the more common green cabbage.
3 cups (approx) finely shredded cabbage (green, red, savoy, combination etc)
1 medium carrot, peeled and grated
¼ cup raisins
½ cup (approx) homemade mayonnaise – recipe below
Mix all ingredients together in a bowl!
You can use your favorite homemade mayonnaise, or here’s my recipe if you need one:
Makes 1 cup
1 whole egg and 1 egg yolk, at room temperature (important to use a good quality egg from a pastured hen!)
3 teaspoons prepared mustard (plain or Dijon)
3 teaspoons liquid raw honey
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon sea salt
3/4 cup extra virgin olive oil (or blend of olive and expeller-pressed sunflower oil)
1. Blend egg, mustard, honey, lemon juice and salt until smooth (I use an immersion blender).
2. While the immersion blender is running on low, hold it with one hand and slowly pour in the olive oil with your other hand until all oil has been poured in. By the time you’re finished pouring, the mayonnaise will have magically thickened!.
3. Check seasonings and add more salt/lemon juice/mustard/honey to taste.
4. Pour into a jar and store in the fridge where it will keep for up to two weeks.
Note: If you don’t have an immersion blender, you can also make this in a food processor by slowly pouring in the oil through the opening while the motor is running.
Linking to: Real Food Wednesday @ Kelly the Kitchen Kop, Whole Food Wednesday @ Beyond the Peel, Pennywise Platter Thursdays @ Nourishing Gourmet, Full Plate Thursday @ Miz Helen’s Country Cottage, Freaky Friday @ Real Food Freaks, Friday Food Flicks @ Traditional Foods, Fight Back Fridays @ Food Renegade, Monday Mania @ Healthy Home Economist, Homestead Barnhop @ The Prairie Homestead, Make Your Own Mondays, Real Food 101 @ Ruth’s Real Food