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

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