Cabbage and Carrot Coleslaw

Studies show that eating plenty of cruciferous vegetables, including cabbage, can help protect against breast, lung, prostate, bladder and pancreatic cancers, as well as heart disease and stroke.

Cabbage and Carrot Coleslaw


Quantity Ingredients
1/4 cup seasoned rice vinegar
2 tbsp olive oil
1 tbsp sugar
2 cups shredded purple cabbage
2 cups shredded green cabbage
2 cups shredded carrot
1/4 tsp 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 purple cabbage, green cabbage and carrot. Toss until cabbage and carrot 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 cal, 1 g pro, 5 g total fat (1 g saturated fat), 9 g carb,
2 g fibre, 0 mg chol, 134 mg sodium

Source: Leslie Beck's Longevity Diet