Summer Salads: Hold-the-Mayo Coleslaw

How to boil cabbage

Did you know that cabbage is one of the healthiest vegetables you can eat? It contains vitamin C, vitamin E, calcium, folic acid, beta-carotene, and plenty of B-vitamins.

That’s a lot of healthy ingredients in this tasty leaf. Here’s the best part: it’s full of antioxidants, which have been shown to reduce the risk of heart attack, stroke, and some cancers.

If cabbage is not a staple in your diet, then don’t delay any further: start eating it today.

There are tons of ways to use it: you can eat it raw; make a cabbage soup; or—my personal favorite—make a coleslaw salad.

Here’s an easy coleslaw salad recipe that is the perfect health-boosting appetizer to any meal.

Coleslaw Salad Recipe


  • 1 head of cabbage
  • 3 stalks of green onion
  • 1 cup shredded carrots
  • 1 cup pine nuts
  • 1 pint cherry tomatoes
  • 1 cup white vinegar
  • 1/2 cup olive oil
  • 2 tablespoons salt and black pepper


  • Crispy chow mein noodles


Cut the cabbage into thin pieces; put in a large bowl.
Add in the shredded carrots.
Thoroughly wash and then cut the green onion into small pieces. Add to the cabbage mix.
Throw in the cherry tomatoes and pine nuts.
For the dressing, mix in the white vinegar, olive oil, salt, and black pepper with the coleslaw. Add more oil if it’s too sour or more salt if it’s too sweet. Some people add a hint of sugar, but I find it tastes great without. Toss well.
Top with the crispy chow mein noodles. Enjoy!