The summer markets are bursting with berries, stone fruit and fresh tomatoes. With the overload of delicious blueberries and wild blackberries, e sometimes forget about the more humble harvests. Cabbage springs into season in summer and has a lengthy season lasting over 6 months depending on the climate. Cabbage is also packed full of antioxidants and is an easy addition to summer salads, BBQs and stir-fries. I’m sharing one of my favourite recipes -Creamy Summer Slaw with a Yogurt Dressing, adapted from My New Roots Sarah Brittons’s Cookbook Naturally Nourished. Her version is a beautiful creamy autumn slaw, using seasonal Brussels sprouts and apple. I’ve revamped it to suit the summer months, showcasing one of the most undervalued vegetables on our shelves – cabbage of course.
“The impressive amount of antioxidant phytonutrients in cabbage is one key reason why cabbage intake is liked to decreased risk of cardiovascular disease. Red cabbage is especially high in anthocyanin which provides cardiovascular protection.”
I see many clients who have a hard time getting enough vegetables into their day. The minimum amount is 2 ½ cups of cooked vegetables per day or 5 cups of salad. Coleslaw is an easy way to switch up your salads in the summer and is also a great addition to any winter dinner, providing some raw food nutrition when soups and stews are in favour.
Opt for red cabbage more often which is higher in the antioxidant anthocyanin, also found in other purple foods including blackcurrants, blackberries and blueberries, as well as in aubergine (in the skin), cranberries, cherries and purple sweet potato. Anthocyanins not only offer cardiovascular protection but also have been linked to longevity, cancer prevention and dementia. Some experts are now recommending 2 servings of purple fruit or vegetables per day.
Parsley is a great source of vitamin C, with a half a cup serving offering fifty percent of your daily needs. Unpasteurized apple cider vinegar contains beneficial bacterial cultures and can be helpful in managing gastric issues including indigestion. Purchase a good quality yogurt, ideally from grass-fed animals, which can boost the nutritional value of the yogurt making it richer in omega-3 fatty acids and beneficial conjugated linoleic acids (CLA).
Creamy Summer Slaw with a Yogurt Dressing
Adapted fromthe Cookbook Naturally Nourished
Ingredients for Creamy Summer Slaw with a Yogurt Dressing
For the slaw
- 1/3 cup raw almonds
- 1 cup packed fresh flat-leaf parsley leaves and stems
- 1/2 pound green or red cabbage
- 2 carrots
- 4 tsp Dijon mustard
- 4 tsp apple cider vinegar, unpasturised
- 2 tsp pure maple syrup
- ¼ cup plain yogurt
- 2 pinches of fine sea salt
- 2 pinches of fresh ground black pepper, plus more as needed
- Optional: 2 tbsp cold-pressed olive oil
For the dressing
Method For Creamy Summer Slaw with a Yogurt Dressing
- Preheat the oven to 300F. Spread the almonds on a rimmed baking sheet in a single layer and roast until fragrant and slightly darker in colour, 20 to 25 minutes. Remove from oven and let cool completely. Roughly chop the almonds and the parsley leaves, finely mincing the stems.
- While the almonds are roasting, wash and trim the cabbage, removing any damaged outer leaves. Slice them as thinly as possible using a knife or a food processor with the shredding attachment. Shred the carrots as well. Place in a large bowl.
- To make the dressing: Whisk together the mustard, apple cider vinegar, maple syrup, yogurt, salt and pepper. Add olive oil or water if you prefer your dressing more runny.
- Add the almonds and parsley to the cabbage and drizzle the dressing over top. Add a generous amount of black pepper and stir to combine.
Add protein: Serve it with 2 boiled eggs per serving, or 3 tbsp of hemp hearts per serving.
Make it dairy free: Use a non-dairy yogurt such as coconut yogurt.
Amount per one of two servings
Total Fat: 10.7g
Saturated Fat: 2.0g
Vitamin C: 85mg