This colorful variation on coleslaw is heavy on fiber, vitamins, minerals and basil, a particularly healthy herb. Basil has a strong, sweet flavor with a hint of pepper and contains:
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
- Antioxidants to protect healthy cells from damage.
- Infection-fighters that target bacteria.
- Fire-fighters to reduce the inflammation at the root of many diseases.
- Vitamin C to keep colds from worsening.
- Calcium and magnesium that work together to keep bones strong.
- Iron for energy.
- Potassium to help muscles function and control fluids, minerals and blood pressure.
3 cups shredded green cabbage
½ cup shredded red cabbage
½ cup grated carrots
1 grated Granny Smith apple
1 grated beet
2 teaspoons grated orange peel
1 teaspoon Agave syrup
1 teaspoon celery seeds
2 tablespoons apple cider or red wine vinegar
1 teaspoon Dijon mustard
5 tablespoons of extra-virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped walnuts (optional)
- Put apple cider vinegar, oil, mustard, orange peel, caraway seed and Agave syrup in a jar or salad dressing cruet, and shake to mix.
- Place cabbage, carrot, apple, beet and basil in a bowl. Pour salad dressing over the mixture and stir well.
- Add salt and pepper to taste. Sprinkle with chopped walnuts, if desired.
Nutrition Information* (Per serving)
Makes 6 servings
Protein: 1.2 g
Total fat: 11.9 g
Saturated fat: 1.7 g
Cholesterol: 0 g
Total carbohydrate: 9.2 g
Sugar: 6.7 g (0.9 g added sugar)
Dietary fiber: 2.3 g
Sodium: 40 mg
Potassium: 221 mg
*Recipe analyzed without walnuts.