This is a really simple, highly nutritious side dish or snack that’s great in the Winter. (And a good use for some left-over cranberry sauce from Thanksgiving.)

It takes about 15 minutes to make and just about anyone could make it. You can chop the veggies by hand or with a food processor, whatever you prefer.

By the way, WH Foods says this about cabbage:

Cabbage is an excellent source of vitamin C. It is also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Cabbage is also a good source of thiamin (vitamin B1), riboflavin (vitamin B2), calcium, potassium, magnesium, vitamin A, and protein.

Cabbage also contains phytochemicals called indoles and sulforaphane, the breakdown products of compounds called glucosinolates.

For an in-depth nutritional profile click here: Cabbage.

Ingredients:

• 1/2 head of cabbage, chopped
• 1/2 head of red cabbage, chopped
• 1/2 red onion, chopped
• 1 carrot, shredded
• 1 tablespoon agave nectar
• 1 cup Vegenaise or other vegan mayo
• 3 tablespoons cranberry sauce

Directions: Mix everything together in a bowl. Serve cold.

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Sections: Vegan Food
Topics: cabbage, coleslaw, Food, recipe, Vegan