Feb 22 2012

Cole Slaw Recipe

ColeSlaw
On my hunt for ways to incorporate more cancer-fighting cruciferous vegetables into our diets, I decided to work on a vegan cole slaw.

Turns out I didn’t have to work that hard because it’s really easy!

I add Kelp Granules because they are a great source of Iodine for thyroid support. Kelp is a sea vegetable, but you cannot taste it at all in the cole slaw.

I always have this in the refrigerator for a snack and it also goes great with black bean burgers.

Ingredients:

1 Head Green Cabbage

1 Carrot

3/4 Cup Veganiase (better yet, homemade vegan mayo)

2 tbls dijon mustard

1/2 tsp Kelp Granules

Directions:

Rinse and chop cabbage. Wash carrot, and use a peeler to shave carrot and save shavings. Take about a fourth of the chopped cabbage and put in the food processor with some of the carrot shaving and chop to desired consistency. Put newly shredded mixture in a mixing bowl and repeat until all the cabbage and carrots are shredded and in the mixing bowl.

In another small bowl, combine mayo, mustard and kelp. Add to cabbage mixture.

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