Cancer-Fighting Chia Coleslaw

red cabbage coleslaw

Summer is right around the corner and with it, summer’s tempting, yet often very unhealthy, side dishes for the family picnic. But what if you could take a picnic classic and turn it into a deliciously healthy treat instead? This recipe from the Cleveland Clinic’s Center for Lifestyle Medicine gives you super cancer-fighting cabbage, plus a splash of inflammation-reducing omega-3s. A 2008 study found that red cabbage consumption was linked to not only to cancer prevention but to brain and heart health as well! Enjoy some coleslaw this summer – without the guilt!

Makes 10 Servings (Serving Size: 1/2 cup)

1 tbsp plus 1 tsp rice wine vinegar
1 tbsp plus 1 tsp lemon juice
3/4 cup non-dairy mayonnaise
1 tbsp parsley, chopped
1 tbsp agave nectar
1/2 tsp fresh garlic,  minced
1 tbsp chia seeds
1/2 tsp salt
1/4 tsp black pepper
1/2 lb (1 medium head) red cabbage, fine julienne
1 lb green cabbage (2 heads), fine julienne
4 oz carrots, grated
4 oz sweet onion, grated

Combine vinegar, lemon juice, non-dairy mayonnaise, parsley, agave nectar, garlic, chia seeds, salt and pepper. Mix well and let sit for 20 minutes under refrigeration to allow chia seeds to swell. Add cabbage, carrot, onion and toss until well coated.  Cover and refrigerate until ready to serve.

Nutritional Information per Serving
Calories: 150
Sodium: 230 mg
Sugars: 5 g
Cholesterol: 0 mg
Saturated Fat: 2 g
Fiber: 2 g
Protein: 1 g
Carbohydrate: 10 g