Summer is the season of grilling. It’s also the season of sides, making it the perfect time to add healthy coleslaws to your table. Cabbage is an antioxidant-packed food that is very high in vitamin C, which you likely know well, but also vitamin K, which has been shown to help keep our brains healthy. The humble cabbage has also been found to help fight off cancers.  

Paired with healthy fats, cabbage-based coleslaws are fast and easy to make, and they can fill you up with quality fuel at a very low cost, especially if you purchase your cabbage by the head and chop it yourself. Here are a few recipes to get you started on adding this cruciferous vegetable to your summer menu. If you like a softer coleslaw, allow it to sit in the fridge for a few hours before serving so that the dressing can break down the stiff cabbage leaves.   

Avocado Chive Coleslaw

Full of healthy fats to keep you full and fuelled for fun!

1 small head green cabbage

3 tbs fresh chives, chopped (the purple heads are delicious and gorgeous if you can find flowering chives in spring)

1 avocado

1 tbsp olive oil mayonnaise

1 tsp apple cider vinegar

1/2 lemon, juiced and seeds removed

½ tsp Himalayan (pink) salt

Pepper to taste 

Chop the cabbage into thin slices, discarding the core. Sprinkle chives into the bowl. Mash avocado in a bowl and add all other ingredients to blend into a dressing. Taste your dressing before adding to the cabbage and chives and adjust seasoning as needed, then add your dressing to the greens.

Purple Pecan Pom

Not only does purple cabbage add color to your table, it is also is packed with even more antioxidants than its green cousin.  

1 small head purple cabbage

1 thinly sliced red apple,

 cup dried cranberries

2/3 cup pecans

1 tbsp olive oil

1 tsp olive oil mayonaise

1 tbsp pomegranate vinegar

½ tsp salt 

Chop cabbage into thin slices, discarding the core. Add apple slices and cranberry. Toast the pecans for a few minutes on a dry skillet or toaster oven – but take care and watch closely as nuts can quickly change from toasted to burnt! Wisk oils, vinegar and salt into a dressing and blend with the cabbage mixture. If needed, chill before serving – the vinegar in the dressing should keep your apple slices from browning before it’s time to dig in.

Dilly Green

A grandmother’s classic take on standard coleslaw – the secret ingredient was pickle juice! We also add dill herbs to boost the antioxidant content even further.

1 small head green cabbage

1 tbsp olive oil mayonnaise

2 tsp juice from your favorite jar of dill pickles

1 tsp dill weed

½ tsp salt to taste – try before adding as pickle juice is salty! 

Chop cabbage into thin slices and discard the core. Whisk all other ingredients together to make the dressing, then toss.