Twisted Coleslaw

Why settle for the usual when you can have the delish?

Twisted Coleslaw 

Coleslaw gets a bad reputation from the truly nasty concoctions sold ready made in little plastic tubs.  The primary ingredients in those health killing slippery messes are white cabbage, artificial mayonnaise, and a ton of sugar.  Homemade coleslaw is usually better—shredded white cabbage, shredded carrot, a bit of finely diced onion, real mayonnaise and raisins.  Mine is based on the traditional homemade, but with a few healthful and delicious twists.

2 cups shredded red cabbage
1 diced dried apricot
2 diced dried plums
heaping tablespoon unsalted pistachios (shelled!)

1 teaspoon extra virgin cold pressed Greek olive oil
2 teaspoons left over cilantro mint chutney

For today’s lunch, I just put the red cabbage in a bowl, (why settle for bland, pale and not as nutritious?) and sprinkled the rest of the ingredients on top.  It was a great way to use up my left over fresh chutney, also full of fabulous health benefits!  Oh yum.  So delicious, and so much healthier than traditional coleslaw, and light years away from the stuff in the tub.  

I read somewhere that red cabbage may have the added benefit of suppressing the appetite.  So far that hasn’t happened, but I don’t crave sweets when my red cabbage delights me.  See my post about red cabbage and other fruitsand vegetables for a bit more info.