A Crunchy, Yummy, Dairy Free Coleslaw Salad
There’s something about coleslaw that reminds me of BBQ’s and picnics in the Spring time so it just had to make the cut for my Spring salad collection. Coleslaw is a salad that I haven’t eaten for quite some time due to the fact that the dressing often contains dairy (and really we all know it’s the dressing that makes it!).
I also wanted to create a salad that would make it easier for women to incorporate cabbage into their diet for healthy oestrogen metabolism. It seems that the humble cabbage is left out quite a bit from one’s diet compared to other cruciferous vegetables like the over celebrated kale – so I’m bringing it back!
I chose not to use mayonnaise in this recipe so that I could also keep the recipe egg free for any of you that may have a food sensitivity to egg.
I hope you like it!
RECIPE
Prep Time: 20 minutes
Serves: Approximately 5 serves
Ingredients
- 1 medium sized zucchini
- 2 carrots
- 1/4 purple cabbage
Dairy Free Coleslaw Dressing
- 2 tbsp minced garlic
- 2 tsp dijon mustard
- 2 tbsp freshly chopped chives
- 2 tsp freshly chopped dill
- 1/4 cup freshly squeezed lemon juice
- 2/3 cup natural coconut yoghurt (I used the Nudi natural yoghurt found in Woolworths)
Directions
- If you aren’t using organic produce, peel the outside skin off the carrots and zucchini. Wash and cut in halves to fit into a food processor (quickest option) or for hand grating.
- Pop in the food processor using the medium sized grating option.
- First cut the core out of the purple cabbage. Take the remaining cabbage and slice it thinly.
- Take the 3x sprigs of spin onion and cut them finely.
- Put the grated zucchini, carrot, cabbage and spring onion into a salad bowl.
- Put all of the dairy free coleslaw dressing ingredients into a bowl or mason jar. Mix thoroughly with a teaspoon or shake up in a mason jar.
- Mix the dairy free coleslaw dressing evenly through the salad.
- If you prefer a heavier serving of the coleslaw dressing, then feel free to make another batch and add an additional serve before eating.
- Serve with your favourite protein, I like to put this coleslaw in a gluten free wrap with roasted chicken!
Naturopathic and Nutritional Guide
If you’re prone to heavy, painful periods or feeling a little irritable around that time of the month, you may have a hormonal imbalance.
Excess oestrogen or progesterone deficiency can play a role in these types of symptoms. Unfortunately a hormonal imbalance is quite common in women due to many factors such as stress, high xenoestrogen exposure and poor digestive function which inhibits the clearance of these xenoestrogens.
One of the easiest things you can do to assist a healthier hormonal balance, is to incorporate cruciferous vegetables such as the humble cabbage into your diet, daily.
Cabbage contains Indol-3-carbinol which supports the liver to metabolise and clear xenoestrogens.
You can also consider steaming or sautéing cabbage as apart of your evening meal, to preserve the presence of Indol-3-carbinol (do not boil).
This recipe is a nutritional source of:
- Beta-carotene, vitamin C, vitamin B6, vitamin K, manganese
- Insoluble dietary fibre: Fructo-oligosaccharides (FOS)
Share and Comment Below
If you like this salad, then please share with your girlfriends and work colleagues.
Oh and also don’t forget to comment below, I’d love to hear from you!
