This recipe for vegetable slaw's big ingredient is celery. Celery is a good source of vitamin A and contains vitamin C, B1, B2; calcium; iron; magnesium; phosphorus; and potassium.
Celery contains polyacetlyenes, this compound has an anti-inflammatory affect on blood.
Celery leaves work well as a substitution for parsley, and fennel contains phytochemicals that have been shown to have anticancer, anti-inflammatory and digestive properties.
Springtime Vegetable Slaw
Servings: 8Ingredients:
- 1 package(16 oz) of shredded broccoli or cabbage slaw
- 1 cup shredded carrots (about 2-3 medium carrots)
- 1 cup thinly sliced fennel or celery
- 1 large red pepper, julienned
- 2 small zucchini, julienned
- ½ c canola or soybean oil mayonnaise
- ¼ c fresh-squeezed orange juice
- ½ tsp grated orange rind
- 1 tsp celery seed
- Coarse salt and freshly ground pepper to taste
- Combine the first five ingredients in a large bowl
- Combine the mayonnaise and the rest of the ingredients until coated thoroughly
- ~ to “kick it up a notch” try adding prepared horseradish in lieu of the celery seed, orange juice, and orange rind
Recipe from Eat, Drink, and Be Healthy by Walter C Willet
