Cole Slaw Recipes

Serve your cabbage as a side or main course with these simple, creative cole slaw recipes.


| August/September 1999



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An old garden standby, cabbage is super-healthy and offers a world of alternatives for summer slaw.


ILLUSTRATION: NEVERNE COVINGTON

I don't know about you, but there always seems to be a cabbage hiding in the back of my refrigerator that resembles a biology experiment. Though I buy them for their economical and long-lasting merits, cabbages have the unfortunate knack of rolling to a dark corner of my refrigerator, where they can grow mold quietly. The solution, I've found, is to attach a few cole slaw recipes to the refrigerator door. With the secret to a simple slaw pinned beneath a "Kiss the cook, she's German" magnet staring me in the face, I'm less likely to donate the cabbage corpse to science.

Health Benefits of Eating Cabbage

There are good reasons to incorporate one of the oldest cultivated vegetables into our diet. The most common cabbages are the red and green varieties, savoy and Chinese cabbages, and napa and bok choy. Like broccoli, cauliflower, Brussels sprouts and other cruciferous vegetables, cabbage is high on the list of anti-cancer foods, offering a potent mix of fiber and antioxidants such as vitamin C and beta-carotene. It also contains plant compounds, or phytochemicals, that, studies suggest, can inhibit the formation of carcinogens. Indeed, research at the University of Illinois is showing that phytochemicals, along with other components in cruciferous vegetables, seem to interfere with the cancer process by slowing, stopping or even reversing it.

Phytochemicals apparently also have an effect on the estrogen produced in women's bodies. Dr. Bradlow of the Strang Cornell Research Laboratory in New York found that by giving women a daily capsule of a particular phytochemical for three months, he was able to rid their bodies of a hazardous form of estrogen known to increase the risk of breast cancer. To get the same benefit, you'd need to eat about a quarter of a cabbage daily. (Savoy cabbage and purple broccoli are your best natural sources of the phytochemical.)

This year, when our neighbor insists that we take her garden cabbage surplus, I'll be armed with my cole slaw recipes, ready to declare war on cancer—and cabbage mold.

5-Minute Broccoli Cole Slaw Recipe

Though the tops and leaves of supernutritious broccoli contain more nutrients than the stems, even these lower parts pack a healthful punch. Instead of wasting your garden broccoli stems, grate them into a slaw. (You can buy pregrated, prepackaged stems at the supermarket, but they're usually dried out and tasteless.)

2 cups coarsely grated broccoli stem (about 6 stems)
1 cup grated carrot (1 large carrot)
1 cup diced broccoli tops
2 green onions, chopped
 





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