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Purple Super Slaw

Nutrition Facts
Amount per Serving
  • Calories:  60
  • Protein: 1 g
  • Total Fat: 1 g
    • Unsaturated Fat: 1 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 13 g
  • Dietary Fiber: 4 g
  • Total Sugar: 7 g
    • Natural Sugar: 7 g
    • Added Sugar: 0 g
  • Sodium: 300 mg

No cookout is complete without crunchy coleslaw. My version is a snap to make and truly allows the veggie superstars—hello, cabbage and carrots—to shine. It’s sure to stand out on your spread because it’s both eye-catching and mouthwatering.

I use red/purple cabbage, a cruciferous veggie that offers a trifecta of beneficial nutrients: phytochemicals, anthocyanins, and fiber. Studies show that phytochemicals found in cruciferous veggies can help protect against cancer by reducing oxidative stress. Cabbage’s anthocyanins (by the way, purple grapes are rich in them, too) may help enhance memory and prevent age-related declines in cognitive function, according to research. And the veggie is high in fiber and low in calories. That means you can eat a whole lot without worrying about weight gain. A cup contains about 30 calories and 2 grams of filling fiber. While cooking purple cabbage can sometimes diminish the bright, beautiful color, raw prep, as in coleslaw, preserves its stunning hue.

This recipe is featured in my new book, Joy Bauer’s Superfood! To learn more, click here.

  • Prep time
  • Total Time
This recipe makes 6 cups
Ingredients:
  • • 4 cups shredded purple/red cabbage
  • • 2 cups shredded carrots
  • • ¼ cup chopped red onion
  • • 1 cup sliced (into rounds) purple grapes
  • • ¼ cup low-fat mayonnaise
  • • 1 tablespoon apple cider vinegar or orange juice
  • • 1 teaspoon Dijon mustard
  • • ½ teaspoon kosher salt or coarse sea salt
  • • Ground black pepper, to taste
Preparation:

In a large bowl, combine all the ingredients and serve.

Nutrition provided for 1 cup.

Try my Classic Cole Slaw and Potato-Carrot Salad!