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I can't think of a better way (or easier) of getting in cruciferous vegetables than to make our creamy coleslaw recipe.
As always our recipes are easy, nutrient dense, and most importantly tastes great.
White beans are the secret ingredient for making this coleslaw creamy, low fat, and protein packed.
Let's get into the recipe!
Print The Recipe Here (New Feature!)
Creamy Coleslaw (Nut Free)
Ingredients:
2 cups red cabbage sliced
2 cups green cabbage sliced
1 cup shredded carrots
1 cup chopped broccoli
1 15oz can of white beans (drained and rinsed)
1 tsp white miso (or more!)
1/4 tsp garlic powder
1/4 tsp onion powder
1 date, pitted (or more!)
Half lemon juiced (1-2 tbsp)
1 tsp dijon mustard
(You may need non-dairy milk unsweetened to help your blender process)
[Optional - add in sliced apples or pears!)
Directions:
+Add the chopped cabbage, carrots, and broccoli into a large bowl
+In a high speed blender mix in all of the dressing ingredients
+Add in a non-dairy milk unsweetened if your blender need help! (1 tsp at a time)
+Add dressing to coleslaw mix and mix well
+Refrigerate for 1 hour before serving
+Keeps in refrigerator for up to one week!
I hope you'll give this recipe a try, and let us know if you liked it!
We love seeing photographs of our recipes and just in general hearing from you guys!