06 Aug Summer Recipe Series: Indian Spiced Cole Slaw
A big thanks to Pam Braun for providing some fantastic recipes! Make sure to check out her other recipes for even more healthy and delicious dishes!
This is a “quadruple hitter,” as it has 4 cancer fighters in it, cabbage, garlic, onions, and turmeric! It also has omega 3’s from the oil. Besides all of that, it tastes pretty darn good. Its interesting flavors make for a great side dish, or a first course salad.
2 cups red cabbage, shredded
2 cups green cabbage, shredded
1 small fennel bulb, shredded
1 small red onion, thinly sliced
1 carrot, shredded
½ cup raisins
1 large apple, diced
Salt and pepper
1 cup plain nonfat Greek yogurt
2 tablespoons canola oil or light olive oil
2 cloves garlic, crushed
1 tablespoon raw brown sugar
Juice of 1 lemon
1 teaspoon cumin
1 tablespoon turmeric
2 tablespoons tahini sauce
1 tablespoon celery seed
In a large bowl, mix all of the slaw ingredients well. In a small bowl, whisk together all of the sauce ingredients until blended. Add the sauce to the slaw ingredients and mix well. Salt and pepper to taste. Serve chilled.
This is even better if it sits in the refrigerator overnight so the flavors get a chance to
meld together. It lasts a week in the refrigerator and still tastes fresh.
Note: For a real gourmet treat, mix this cole slaw 50/50 with a garden salad and dress with olive oil and vinegar. Makes a terrific lunchtime salad!
Pam Braun is a late-stage, ten-year cancer survivor, and author of The Ultimate Anti-Cancer Cookbook.