Guilt-Free Coleslaw

The Fourth of July is baseball, hotdogs and apple pie, right?

So if that’s the case, it looks like the good ole’ Independence Day cookout isn’t much of a health-fest, is it?  But, it can be.  

Think moderation.  If you read my last article about the 80/20 Rule of balanced eating, you know that it’s ok to have that hotdog after all.  

The 80/20 Rule says that 80% of the meal should be vegetables and whole grains, leaving 20% for the animal protein.  

So, in keeping with the 80/20 split, your cookout needs some slaw with that dog.

This no-mayo slaw has the goods.

I love this slaw recipe because, while it tastes so good, it is also packed full of good nutrients from the cabbage.

Cabbage has a lot of good Vitamin C and Vitamin K.  And, studies show that it may help reduce inflammation, combat heart disease and improve digestion.  Well, that’s good too.

And, since this recipe is low sugar and doesn’t include mayonnaise, it doesn’t have all the fat and calories of traditional mayo-based slaw.

NOTE: This recipe makes a lot. Perhaps enough for 10-12 servings. But, coleslaw is great for leftovers. In fact, it is even better the 2nd and 3rd day.

INGREDIENTS

• 1 small head of green cabbage, shredded

• 1 carrot, peeled and grated

  NOTE: 1 bag of pre-shredded cabbage and carrots is a good shortcut

• 1/2 of yellow or red onion, finely sliced

DRESSING

• 1/3 cup of apple cider vinegar

• 3 tablespoons olive oil

• 1 tablespoon honey

• 1/2 tablespoon dijon mustard

• 1 teaspoon celery seed

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

Mix cabbage, carrot and onion in a large bowl.

In a separate bowl, whisk all the dressing ingredients together.

Add half of the dressing to the cabbage and toss. Add more dressing until you find desired taste and consistency.