Cabbage and Carrot Coleslaw

This colourful slaw delivers plenty of cruciferous phytochemicals that guard against cancer, heart disease and stroke. And you can make it anytime -  cabbage is available year-round and is one of the least expensive vegetables.

Cabbage and Carrot Coleslaw


Quantity Ingredients
1/4 cup / 50 ml seasoned rice vinegar
2 tbsp / 25 ml olive oil
1 tbsp / 15 ml sugar
2 cups / 500 ml shredded purple cabbage
2 cups / 500 ml shredded green cabbage
2 cups / 500 ml shredded carrot
1/4 tsp / 1 ml coarse sea salt, or to taste
freshly ground black pepper, to taste


In a large mixing bowl, combine rice vinegar, olive oil and sugar. Whisk together until sugar is dissolved.

Add cabbage and carrot and toss until they are evenly coated with dressing. Season with salt and pepper.

Cover and refrigerate for at least 2 hours before serving.

Serves 6.

Per 1 cup (250 ml) serving: 76 calories, 1 g protein, 5 g total fat (1 g saturated fat), 9 g carbohydrate, 2 g fibre, 0 mg cholesterol, 134 mg sodium

Source: Leslie Beck's Healthy Kitchen