Super Healthy Coleslaw
This recipe is jammed packed with immune boosting ingredients, lets take a quick look...
Orange carrots - Contain beta carotene, with some alpha-carotene, both of which are orange pigments. The body converts the high content beta carotene into Vitamin A, essential to the immune system for general well-being and healthy eyes.
Yellow carrots - These contain xanthophylls, pigments similar to orange beta carotene, which help develop healthy eyes and aid in the fight against macular degeneration. They may also be useful in preventing tumors associated with lung and other cancers.
Purple carrots - While vitamin C and carotenoids, such as lutein, certainly contribute to some of the health benefits of the purple carrot, most of the health-protecting power of this newly rediscovered superfood can be attributed to anthocyanins. Anyhocyanins are the same potent phytonutrients that makes blueberries blue. In laboratory studies, these plant pigments have been shown to exert extremely strong antioxidant effects (even stronger than vitamin E analogues).
The dressing contains Tahini, tahini contains more protein than milk and most nuts. It's a rich source of B vitamins that boost energy and brain function, vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium. Increasing magnesium will help reduce, cramping, tension.
As a folk remedy, apple cider vinegar has been credited with curing everything from the flu to warts. It helps provide an alkaline environment making it harder for inflammation and endometriosis to grow. Apple cider vinegar helps to balance the body’s pH and correct nutritional deficiencies, removing bacteria, toxins and relieving inflammation and pain.
- Purple Carrots - 2
- Yellow Carrots - 2
- Orange Carrots - 2
- Wombat / Chinese Cabbage - 1/4 Thinly Sliced
- Corn (cobs) - 3
- Red Onion - finely sliced - 1/4
- Mint Leaves - Fresh - Chopped - 1 bunch
- Kale Leaves - 4 Spines removed / thinly sliced
- Corriander Leaves - Fresh- Chopped - 1 bunch
- Tahini (sesame seed butter) - 180mls
- Apple cider vinegar - 120mls
- Extra-virgin olive oil - 60mls
- Honey - manuka - 60mls
- Water - 60mls
- Preheat oven to 180°C/160°C fan-forced.
- Wrap the sweet corn in tin foil and bake in the oven at for 45 minutes untill slight charred - the blacker the corn the sweeter the taste.
- Prepare the Dressing first, combine all ingredients and whisk until thoroughly combined and emulsified.
- With a julienne peeler, peel all the carrots.
- Thinly slice the kale (be sure to remove the spine) and wombat/ cabbage leaves and thoroughly wash - set aside to drain.
- Chop mint and coriander.
- When the sweet corn has cooked, remove from the oven and allow to cool. Once cool enough to touch remove the foil and with a sharp knife slice the kernels from the cob.
- Place all ingredients in a bowl and pour over the dressing. Fold the contents until all combined.
*** Note you may have some dressing left over depending on how wet you like your coleslaw. I have designed the dressing recipe to ensure if you are like me and enjoy a wet coleslaw you have enough to go around.