Ah, cole slaw. That wonderful, refreshing, summery side dish that pairs so well with just about any meat. It has to be good for you, right? After all, it’s basically shredded cabbage, that can’t be unhealthy! Of course cabbage isn’t bad for you, but it’s the dressing that’s the killer. Mayonnaise and sugar are the base ingredients for cole slaw dressing, a LOT of mayonnaise and a LOT of sugar per serving. In researching this recipe, I found that the average cole slaw contains 1 cup of mayonnaise and ¼ cup sugar. Wow! This recipe cuts it back to 2 tablespoons of mayonnaise and 2 teaspoons Truvia brown sugar baking blend. The result is light, crisp and doesn’t give you that weighed-down, full, heavy feeling that fat and sugar-loaded versions do.
I made a couple more switches, using pre-shredded broccoli slaw. Broccoli is a part of the cabbage family, but raises the bar over cabbage when it comes to nutrition. It’s a powerhouse of fiber, vitamins, D, A and K and supports the body’s detox process. If you don’t like broccoli, don’t let that keep you from trying this recipe. Raw, shredded broccoli tastes very similar to cabbage and most people are surprised when they learn this is actually broccoli instead of cabbage. I also added a diced apple for a little added sweetness and texture. It helps to balance out and compliment the acidity of the vinaigrette as well as adding additional dietary fiber and vitamin C.
You’ll also notice that the recipe calls for raw, unfiltered apple cider vinegar. Vinegar is very good for you in the unfiltered form, which has raw enzymes and bacteria that promotes digestive health, feeding the “good” bacteria in your digestive system. Raw, unfiltered apple cider vinegar is referred to as the “mother of vinegar,” and has a cloudy appearance, which is where all the vitamins, minerals and enzymes are found. Regular apple cider vinegar is clearer and has been filtered (aka processed), so all the stuff that is good for you in vinegar has been removed, therefore the health benefits are little to none vs. raw, unfiltered vinegar.
The dressing can also be used as a dressing on any salad as well as a marinade or sauce for chicken, pork or fish and stores well in the refrigerator.
Ingredients for the slaw:
- 2 bags broccoli slaw (found in the produce section of the grocery store with salad items)
- 1 apple, cored and diced
Ingredients for the dressing:
- 1/4 cup raw, unfiltered apple cider vinegar
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise*
- 1 tablespoon Dijon mustard
- 2 teaspoons Truvia brown sugar baking blend**
- In a large bowl, give the broccoli slaw a rough chop.***
- Add the diced apple to the broccoli slaw.
- In a medium bowl, whisk all the ingredients for the dressing until the brown sugar is dissolved.
- Pour the dressing over the slaw and apples. Mix well.
- The slaw may be served immediately, but if you have time, chill in the refrigerator for a couple of hours. The longer the slaw and dressing have to blend flavors the better it is!
*I know some people that absolutely abhor mayonnaise. The dressing will be fine without it, just a little thinner.
**Regular Truvia baking blend can be substituted. I used the brown sugar version because I like the richer taste it gives the slaw, and also helps to balance the acidity of the vinegar.
***Chopping is optional. I do this because one of my pet peeves is to try to eat something, such as a salad or slaw, and while eating it you have to deal with long pieces smearing dressing on your face as you try to delicately get them into your mouth.
- Substitute blueberries for the apple
- Try a savory blend – instead of fruit add halved cherry tomatoes and sliced black olives