How fun! On Friday I opened the fridge at Cancer Wellness at Piedmont and discovered a bag of beautiful cabbage leaves. Shayna had picked them from her garden and brought them in to me. I love gifts of food, and especially fruits and veggies. What to do with my bounty of cabbage? I thought about stir-fry with other veggies and shrimp, but decided that cold cool coleslaw was just what the warm weekend needed. Here’s the recipe I used:
Cranberry Pecan Cole Slaw
2 – 3 LB Green Cabbage, Finely Shredded
½ Cup Red Onion, Minced
4 Carrots, Shredded
½ Cup Dried Cranberries, Coarsely Chopped
½ Cup Chopped Toasted Pecans
1 Tsp Each Sea Salt and Freshly Cracked Black Pepper
1 ¼ Cups Light Olive Oil Mayonnaise
1/3 Cup Cider Vinegar
1 Tsp Agave Syrup
Using large tongs, toss the cabbage, onion, carrots, cranberries and pecans together in a large bowl. In another small bowl, whisk the salt, pepper, mayo, vinegar and agave together. Pour over the veggies and toss well again. Chill at least 1 hour to allow cabbage to wilt and flavors to blend.
We all know that nuts are food for us – But did you know that Pecans contain more than 19 vitamins and minerals – including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc? Plus, one ounce of pecans provides 10 percent of the recommended Daily Value for fiber*. So grab a handful of pecans for a change and enjoy their buttery, sweet taste.
*Info from the National Pecan Shellers Association