Crunchy Summer Coleslaw
If you’re looking for a simple, no-cook side dish for the veggie burgers I posted about the other day, might I suggest this one? The cabbage is tossed in a yogurt-based, not mayonnaise-based, dressing, retaining the creaminess you want from a good coleslaw without all the extra fat and calories. Save the mayo for the burgers!
I just love cabbage, don’t you? I love the crunch and that little hint of sweetness. Like all Brassicas, it’s high in vitamin C, K, and full of chemopreventive antioxidants (say that five times fast!) Unlike many Brassicas, cabbage is delicious – and digestible – when raw, so coleslaw is a great way to get in a few servings of raw vegetables. Though as you can tell I’m no raw foodist and don’t buy in to the raw food diet rhetoric, I do like to increase my intake of raw vegetables during the warm months of the year.
For a basic slaw, I like to use a combination of red cabbage, for the sky-high nutrient content, and Savoy cabbage, for its more delicate, slightly chewy texture. You can use any kind of cabbage you want here, but if you haven’t tasted the Savoy variety yet, give it a try.
Coleslaw with Yogurt Dressing
2 lbs. cabbage, cored and shredded
1.5 cups plain yogurt
1/4 cup chopped fresh herbs, such as chives, dill or parsley
2 tablespoons extra-virgin olive oil
The juice and zest of one lemon
2 teaspoons honey or agave nectar
Salt to taste
1. In a mixing bowl, toss shredded cabbage with a pinch of salt. This will allow the cabbage to soften just a bit, making it more pleasant to eat.
2. In another bowl, whisk together the remaining ingredients. Toss the cabbage with the dressing and serve. This coleslaw will keep well in the refrigerator for a couple of days.