Coleslaw may be made with cabbage or broccoli.  There are many recipes to be found in cookbooks or on the internet.  You may shred cabbage or broccoli yourself, or buy packaged pre-shredded mixes.

Cabbage is an excellent source of Vitamin C.  It also provides vitamin K (for blood clotting and making body proteins for your blood, bones and kidneys), fiber, and compounds that act as powerful cancer-fighting agents.

Broccoli is an even better source of Vitamin C; a cup of broccoli slaw may provide up to 120% of the recommended daily allowance of Vitamin C.  It also provides Vitamin A (for night vision and skin health), fiber, and small amounts of calcium.

Other vegetables often included in coleslaw are red or white onions, red or green peppers, carrots, and celery.  Fruits, e.g., apples, pineapple, raisins, or currants, are added in some recipes.

Coleslaw is generally eaten as a side dish, but with the addition of chicken it may be a main dish.

It may also be used as a sandwich ingredient, e.g., in a grilled cheese sandwich.  Or make broccoli slaw wraps by mixing equal amounts of broccoli slaw and cooked chicken, adding some light mayonnaise and mustard, and wrapping the mixture in a whole grain wrap.

(Sandwich suggestions adapted from



Amish Coleslaw

Broccoli Coleslaw

Curried Coleslaw