Girl Planting seeds

Deirdre's Vegan Coleslaw



By Deirdre Imus

I love to eat this salad cold and as a snack or lunch the next day… we all eat it in the family all year round.

We also drink fresh cabbage juice made from our Angel juicer.


½ organic purple cabbage

½ organic green cabbage

organic fennel bulb

organic lemon

2 TBS. organic virgin cold pressed olive oil

1/3 cup organic raw apple cider vinegar

2 TBS. organic vegan mayo

organic red apples

pinches of sea salt and pepper




Slice up cabbage and fennel, put in a large bowl and set aside.

In another bowl squeeze the lemon, olive oil and apple cider vinegar and whisk.  Put aside.

Cut up the 3 apples in bite size chunks and add to the cabbage and mix in the mayo. Now add the lemon, olive oil and vinegar and mix up… add salt and pepper.  Put in refrigerator or serve right away.


Serves: 7

Prep time: 10 – 15 minutes

No cook time


Health benefits:


Cabbage: part of the cruciferous family, nutrient dense, highly nutritious and one of the must-foods to eat. It contains anti-cancer properties known as phytochemicals. Cabbage (red/purple) especially helps to eliminate carcinogens from the

body.  These phytochemicals in the cabbage can also help reduce tumor growth and reduce cancer cell metastasis.

It’s an excellent source of vitamin C, potassium, fiber, biotin, vitamin B6, calcium and magnesium.


Drink Cabbage juice- juice the red/purple cabbage in a juicer for good health.  It’s a muscle builder, blood cleanser and eye strengthener. It’s rich in iron and sulfur and helps in liver detoxing.




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