Cancer-Fighting Chia Cole Slaw

By Bailey1_

by Kristin Kirkpatrick, MS, RD, LD and Jim Perko Sr. CEC, AAC

Ingredients

• 1 tablespoon, 1 teaspoon rice wine vinegar
• 1 tablespoon, 1 teaspoon lemon juice
• 3/4 cup non-dairy mayonnaise
• 1 tablespoon parsley, chopped
• 1 tablespoon agave nectar
• 1/2 teaspoon fresh garli,  minced
• 1 tablespoon chia seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 lb (1 medium head) red cabbage, fine julienne
• 1 lb green cabbage (2 heads) fine julienne 4 oz. Carrots, grated
• 4 oz sweet onion, grated

Details

Servings 1
Adapted from blog.doctoroz.com

Preparation

Step 1

Combine vinegar, lemon juice, non-dairy mayonnaise, parsley, agave nectar, garlic, chia seeds, salt, and pepper. Mix well and let sit for 20 minutes under refrigeration to allow chia seeds to swell. Add cabbage, carrot, onion and toss until well coated.  Cover and refrigerate until ready to serve.

Nutritional Information per Serving

Calories: 150

Sodium: 230mg

Sugars: 5g

Cholesterol: 0mg

Saturated Fat: 2g

Fiber: 2g

Protein: 1g

Carbohydrate: 10g