This is another recipe from my Grandmother’s archives! And I didn’t have to change anything to make it plant based! Actually, I did change it a little to make it a little more colorful (I’m all about that purple!).
After reading “How Not To Die” (catchy title, huh?) by Dr. Michael Greger, I started incorporating a cruciferous vegetable in my diet every day. Not too much…you’ll be sorry, lol! Usually, I will have some cabbage in a midday salad. But other days, when I am working and make myself a smoothie for lunch, we will have broccoli or some sort of coleslaw or cabbage salad with dinner. The book has helped me to streamline my diet in order to reduce inflammation in my body. There are many reasons that I switched to a plant based diet and you can read those here. I fully believe that when I follow Dr. Greger’s plan, my psoriasis clears up and cruciferous vegetables are a big part of that!
This slaw is sweet and tangy and keeps for about 5 days in the refrigerator. Make sure to allow enough time for this slaw to chill before serving. It goes well with any type of baked or air fried tofu, a bean burger or anytime you want to put a salad with dinner! Enjoy!
Ingredients
Instructions
- Combine cabbages, onion, green onion and English cucumber in large bowl. Toss and set aside.
- In a medium saucepan over medium heat, combine sugar, salt, celery seed, dry mustard and white vinegar. Bring up to a boil, whisking occasionally, and remove from heat. Let cool 10-15 minutes. Whisk in vegetable oil. Pour this dressing over the vegetables and mix the slaw well. Refrigerate for 3-4 hours before serving, tossing slaw occasionally. The cabbage will wilt while cooling. It will also release water. So, when serving, you can pour off some of that liquid. Toss before serving and enjoy!