Bell Pepper Coleslaw
Cabbage used to make only a once-in-a-long-while appearance in my meals, but learning of the nutritional power of this mighty cruciferous and discovering the kitchen mandolin which slices it in a jiffy, cabbage is now a regular part of my salad repertoire.
“Cruciferous vegetables (cabbage is a cruciferous) are twice as powerful as other plant foods. In population studies, a 20 percent increase in plant food intake generally corresponds to a 20 percent decrease in cancer rates, but a 20 percent increase in cruciferous vegetable intake corresponds to a 40 percent decrease in cancer rates. One or more servings of cabbage per week reduces the occurrence of pancreatic cancer by 38 percent.” Super Immunity by Joel Fuhrman M.D.
- 1/2 teaspoon salt
- 3 tablespoons lime juice fresh
- 1/4 cup extra-virgin olive oil
- 2 tablespoons water
- 2 cups cabbage sliced thin (I use a mandolin)
- 1/2 red bell pepper sliced thin
- 1/2 green bell pepper sliced thin
- 2 green onions sliced thin
- 1/3 cup cilantro, chopped
- Mix salt and lime juice in a small bowl. In a stead stream pour in extra-virgin olive oil, whisking constantly. Add water and whisk again.
- Mix cabbage, bell peppers, green onion in a bowl.
- Drizzle in salad dressing, and toss.
- Add cilantro and toss again. Serve
A Color My Food original recipe
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