Today, in America, we celebrate Labor Day aka the last day to wear white, aka the last big summer holiday, aka shopping sprees galore. This day can mean different things to different people but for me, this day always reminds me of cookouts I went to as a little girl. Now, these cookouts are still a thing I just rarely attend them. Some of the foods these cookouts have are mac and cheese, bbq of all sorts, potato salad, fried okra, burgers, skewered and kebab everything, grilled any and everything, and my most favorite coleslaw. Now this coleslaw wasn’t plant-based and it definitely wasn’t anti-inflammatory which is why I had to create my own fabulously delicious plant-based anti-inflammatory version.
Coleslaw was always that one dish I could NEVER get enough of and would mix with everything! I’m not sure if it was the colors that drew my attention as a little girl or the slight creamy tanginess either way I was hooked! Today it’s still a staple dish in my adult life with a slight twist with it being 100% plant-based and filled with anti-inflammatory properties. I’ll be happy to break this down with some of the key ingredients used to make one of my favorites colorfully vibrant fabulously delicious dishes of the summer!
Key Ingredients & Their Fabulous Anti- Inflammatory Benefits
Red cabbage is a natural beauty because of its color but there’s much more to meet the eye! Red cabbage is rich in vitamin K, which strengthens bones, improves eyesight, and can help reduce the risk of Alzheimer’s disease. The potassium it contains helps break down protein for your body to use while the calcium aids teeth and bone formation. Red cabbage is also a good source of sulfur-containing compounds that are responsible for giving red cabbage its characteristic color. Sulfur has been linked with cancer prevention mechanisms because it protects against cellular damage caused by free radicals.
Green cabbage is one of the healthiest vegetables that can be used raw or cooked. Its greenish-white color comes from the presence of lots of minerals and vitamins like manganese, vitamin K, folate, choline, potassium, and antioxidants like carotenoids. Green cabbage also contains vitamin C which is also known as ascorbic acid and its antioxidant activity is due to this vitamin. Vitamin C neutralizes free radicals in the body and has been linked to reducing chronic conditions like heart disease, stroke, asthma, Alzheimer’s disease, and many others conditions caused by free radicals. It’s said that only one serving (80 grams) of cooked green cabbage provides more than 100% of the daily recommended intake for vitamin C.
Carrots are also rich in essential minerals like calcium, manganese, iron, phosphorus, etc. They can protect us against stress-related disorders by suppressing cortisol production in the body. It is said that carrots contain anti-aging properties since they help delay aging and reduce oxidative damage to cells due to their high antioxidant content.
You can never have too much garlic! Garlic is a powerful aromatic herb. It’s been used as both food and medicine for thousands of years. In many countries, it is a dietary staple, while in others it has been used to treat a variety of ailments from the common cold to blood disorders. Garlic contains a number of beneficial properties that have made this herb so widely known and respected throughout history. The health benefits of garlic are numerous and include its ability to cure infections, improve heart function, boost immune system performance, promote healthy skin, lower cholesterol levels, and improve blood pressure.
In addition to their spicy green flavor, they can help you lose weight because they are rich in capsaicin which is useful for breaking up fat cells and removing them from the body so they cannot store themselves anymore.
My ultimate favorite anti-inflammatory herb and spice! It’s pretty much used in almost everything…like literally in all of my favorite sauces, juices, smoothies, and dishes. Ginger is rich in antioxidants – the substances that slow down premature aging by neutralizing free radicals – and helps increase blood circulation to the heart.
Yes, a sweetener is on the list. But this isn’t your average sweetener by any means! Maple Syrup is a source of calcium, magnesium, potassium, zinc and because of a molecule found called quebecol there are anti-inflammatory benefits as well!! Who woulda thunk it?? PLEASE NOTE- This isn’t the Maple Syrup from brands such as Aunt Jemima, Mrs. Butterworth’s, or Hungry Jack. These brands have preservatives, high fructose corn syrup, artificial color, corn syrup, and other crap that we just don’t need and for sure creates inflammation it doesn’t fight it nor prevent it.
Now that you can see how flavorful this Fabulously Anti Inflammatory ColeSlaw is you also understand the powerful nutrients that are in this dish. I believe there is power in knowing not only what you’re eating but how it benefits you and serves your wellbeing. On to the recipe!
A delicious, easy, plant-based recipe packed with nutrients and anti-inflammatory properties. Perfect for holidays, parties, and gatherings. This dish can be enjoyed alone or as a side dish. Soy free, Gluten Free, and Nut Free.
You will need:
1 Large Mixing Bowl
1 Medium Mixing Bowl
1 Large Spoon (for mixing)
1 whisk or Medium sized Spoon
1 Grater (with shredding option)
***If you don’t have a grater you may use a chef’s knife**
Cole Slaw Mix
- 3 cups of Red Cabbage (shredded)
- 3 cups of Green Cabbage (shredded)
- 2 cups of carrots (shredded)
- Jalapeno (as much as you want, chopped)
- 3 Green Onions (chopped)
- 1 Garlic Clove (minced)
- Fresh Juice of Half a Lemon
- 1 Avocado
- 1/2 Cup Fresh Cilantro
- Pink Himalayan Salt to taste
- Fresh Ground Black Pepper to taste
Tangy Ginger Spiced Sauce
- 1 tsp of Organic Ginger Power
- 1 tsp of White Pepper
- 2 Tblp of Organic Dijon Mustard
- 3 Tbsp of Organic Maple Syrup
- 1/4 tsp of Tahini (optional)
- 2 Tbsp of Water
- Shred red cabbage, green cabbage, and carrots. Place into a large bowl.
- Add Chopped green onions and minced garlic into the cabbage bowl. Mix with large spoon.
- Squeeze lemon over mixture, be careful of seeds. Add 1 avocado on top and mix well and fully with hands.
- In separate bowl add ginger powder, white pepper, mustard, maple syrup, (tahini is optional), and two tbsp of water. Mix well. Pour over cabbage mixture and finish with fresh Cilantro on top.