There is just something about delicious BBQ and coleslaw that go together so well. This incredibly easy coleslaw is a great way to use up vegetables that you have in your fridge, or just to save some money and save the planet from a little more plastic. This salad is fresh, the perfect side to your next get together, or just your next grilling adventure. The slaw dressing for this coleslaw is tangy and light, bringing out the best in the vegetables so that you can enjoy your summer veggies in yet another way!
Before we jump in, read below for some health benefits of red cabbage – yet another great vegetable to add to your diet!
Some health benefits of red cabbage
Red cabbage, or purple cabbage, can be found in most grocery stores all year long. It has a tough texture compared to most other greens, and has thicker and waxier leaves. It is known as a cruciferous vegetable, and is more closely related to kale and cauliflower than it is to other greens. Specifically, red cabbage is from the Brassica genus, which is shared by both broccoli and Brussel sprouts. Maybe that’s why this coleslaw is so delicious? 🙂
While red cabbage does not contain large amounts of calcium, it is still a great source vitamins and minerals that promote healthy bones. Vitamin K, also found in abundance in green tomatoes (a great reason to check out my recipe for Fried Green Tomatoes), is a vital component to creating healthy bones. By adding more vitamin D and vitamin K to your life, you could reduce the risk of bone fractures by creating denser bones. One cup of chopped red cabbage bring 28% the daily recommended amount of vitamin K to your diet, and when you sneak it into something as tasty as this coleslaw, it makes getting your daily vitamin K that much easier! So while you might think that dairy products that are rich in calcium were the only component to having healthy bones, reconsider and start adding some delicious cabbage to your diet!
Red cabbage is also rich in antioxidants, specifically anthocyans, which are correlated with healthy hearts and cardiovascular systems. A cup of red cabbage also contains 2 grams of fiber. A diet rich in fiber also helps lower cholesterol thereby creating a healthier cardiovascular system, making cabbage (and this coleslaw) a great addition to your BBQ menu that might be high in fat and sugar.
If you’re someone who experiences GI issues, such as IBS or other inflammatory diseases, red cabbage has been found to reduce gut inflammation by up to 40%. The potency of red cabbage and its ability to reduce inflammation is even evident when the red cabbage leaves are applied topically to areas experiencing arthritis and breast inflammation during breast feeding.
Lastly, red cabbage is great food for your amazing gut microbiome. Not only does red cabbage reduce inflammation in the gut, not only does it have high quantities of fiber that help keep things moving, but it also is high in soluble fiber. 30% of red cabbage is soluble fiber, which has been known to feed good gut bacteria that produce SCFAs, or short-chain fatty acids. If you’ve read the nerding-out section of my recipe for Zucchini Fritters, I go into more detail there, but essentially SCFAs are excellent for your gut. Even drinking cabbage juice has benefits, and may rapidly heal stomach ulcers. Overall, when you think of gut health, red cabbage should definitely be on the list.
For all these reasons, and more, this Brussel Sprout, Broccoli, and Red Cabbage Coleslaw is a great addition to your paleo, Whole30, keto, and even vegan BBQ menu!
How to make Brussel Sprout, Broccoli, and Red Cabbage Coleslaw
This recipe is so much easier than you would ever think. It does require a food processor, and honestly, I don’t recommend making this without one. It’s simply too much chopping and/or too much shredding. If you plan on making your own mayonnaise for this recipe, you will also need an immersion blender.
For this recipe, all you will need is:
- red cabbage
- brussel sprouts
- lemon juice
First, chop your vegetables so that they will fit into your food processor. Use the food processor to chop your broccoli, Brussel sprouts, and red cabbage. Set the now chopped vegetables aside in a large bowl. Be sure you have enough room to mix!
In another smaller container, mix together your mayonnaise, lemon juice, and salt. If you are choosing to make this coleslaw vegan, be sure to use mayonnaise that does not contain any eggs. I personally love using the brand Veganaise, mostly because they also make a soy-free version. Pour the contents of the mayonnaise mixture over the shredded vegetables and toss them until the vegetables are evenly coated. Allow the mixed coleslaw to chill in the fridge for about an hour before serving, and serve cold. It’s the perfect compliment to your hot off the grill BBQ!
If you’re looking for something to serve this tasty coleslaw with, I’ll be coming out with a beef brisket recipe soon that is absolutely an amazing pairing for this tasty side!
Brussel Sprout, Broccoli, and Red Cabbage Coleslaw (Paleo, Whole30, Keto, Vegan optional)
- food processor
- 1/4 head red cabbage
- 2 cups broccoli
- 2 cups Brussel sprouts
- 1 cup mayonnaise
- 1 lemon, juiced
- salt, to taste
- Chop your vegetables to a size that will fit in your food processor.
- Using the food processor, chop your broccoli, red cabbage, and Brussel sprouts. Place in a large bowl and set aside.
- In a smaller bowl, mix together mayonnaise, lemon juice, and salt.
- Pour the mayonnaise mixture over the chopped vegetables. Stir until the slaw dressing is evenly distributed.
- Chill for about an hour before serving.
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1.5g||8%|
|Total Carbohydrate 11.9g||4%|
|Dietary Fiber 2g||7%|
|Total Sugars 3.6g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|
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