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Coleslaw with Apple Cider Vinegar

Cider Vinegar with Coleslaw  

13/03/2016

Coleslaw is a tasty, time-honoured way of eating raw vegetables. The problem is that it is traditionally prepared with lots of mayonnaise. Eating raw vegetable is essential to your good health and consuming five portions every day reduces your chances of dying from all causes (stroke, heart attack, cancer etc) by a staggering 42%.

The name Coleslaw comes from the Dutch word ‘koolsla’, which means ‘cabbage salad. Raw cabbage is known to protect against some cancers and is loaded with vitamins: most specifically C, K and E; it also contains high levels of soluble fibre and the antioxidant beta carotene.

Coleslaw can be made from any crunchy vegetables but generally consists of cabbage, carrot and onion. Rather than mayonnaise make a dressing of one part apple cider vinegar, one part olive oil, black pepper, mustard, a teaspoon of honey and, if you must, a teaspoon of brown sugar.

The cider vinegar and oil can be boiled in a small pan and added to the vegetables which will bring out a little more flavour and slightly soften raw onion. After the Coleslaw has cooled stir in a couple of tablespoons of plain yoghurt.

If you can’t eat raw vegetables without mayonnaise don’t buy mass produced products (which often contain inferior oils and will be laced with preservatives) but make your own from olive oil, egg yolks and cider vinegar!

 

 

 
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