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Red, White, and Green Coleslaw

Going to a barbecue? When it’s too hot to cook, don’t offer to bring brownies or potato salad. You can mix up a bowl of coleslaw in about 15 minutes (less time if you have a food processor) without breaking a sweat.

Coleslaw is typically made with green cabbage, but using red cabbage gives you a boost of potent antioxidants. Red cabbage contains compounds called anthocyanins. These are pigments that give it, and beets and blueberries, their deep colors and make these foods such nutritious choices.

Chop a Granny Smith apple and stir it in for a hint of sweetness and add some vinegar to the dressing for a bit of bite.

Serves 6

1 small red cabbage

1 Granny Smith apple, cored and chopped

¼ cup mayonnaise

2 tablespoons apple cider vinegar

  1. Trim the outer leaves from the cabbage and discard. Cut the cabbage into four wedges, then cut out the core. Using a very sharp knife or a food processor, shred the cabbage into thin strips. Transfer to a large mixing bowl. Add the apple.
  2. Mix the mayonnaise and vinegar in a small bowl. Pour over the cabbage and stir to coat completely.
  3. Cover with plastic wrap and refrigerate for 4 to 6 hours before serving.


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