I took a Healthy Cooking class earlier this year as part of my Dietetics program, and this is one of my modified recipes from the class that I’ve been re-making at home. It’s easy to see why. As we eat with our senses, sight, smell, taste, audio… This confetti coleslaw covers them all.
Visually, I love colors (and I happily use my favorite hashtag in my Instagram #eattherainbow for this). Because it’s so bright, colorful and just makes me happy looking at it! Then the smell of the crisp apple cider, celery seeds and dry mustard give me cues about how refreshing this is going to taste. OK – I’m ready to dive into this! The taste, yes, it’s light yet slightly sweet, tang and just a tad of spicy (I added some red pepper flakes at the end). Just as good as I imagined. Then my tastebuds are like “whoa… yeah let’s party!!” Then the crunchy cabbage just keeps on lending that flavor on and on…
We all probably have heard how eating vegetables are good for our health, but eating them is not just for nutrition (face) value. We should eat them what makes us filled with joy and love.
Because it is nourishment for our entire body and well-being. Going beyond making something we know mentally is good for us physically enable us to continue giving ourselves nourishment that pays forward. It’s something deeper that gives you true satisfaction that only you can re-create and repeat. It’s following your own blissful path to better health.
If you don’t like cabbage, mix with another crunchy vegetables that you like! The idea is to eat variety of colors from natural whole vegetables. Add fresh fruits slices if you’d like to make it a little sweeter. Apples would go wonderfully well with this.
Can you see why this is a confetti party? I totally think this deserves a #happydance while you’re eating it. Crunch crunch… party on!
- 5 cups shredded purple cabbage
- 1 cup finely shredded carrot
- ⅓ cup red onion, diced
- ¼ cup green onion, diced
- 1 yellow bell pepper, chopped
- a few springs of fresh parsley leaves, chopped
- ½ cup apple cider vinegar
- ¼ cup avocado oil (or any unflavored oil)
- 1 tsp dry mustard
- 1 tsp celery seed
- 1 tsp salt
- ground black pepper, to taste
- Put the shredded purple cabbage in a large bowl.
- In a small bowl, stir all the ingredients of the vinaigrette together.
- Pour the vinaigrette over the cabbage and let stand 1 hour to flavor.
- Drain cabbage, then add carrot, red onion, green onion, bell pepper and parsley.
- Toss to mix. Enjoy!