This heart-healthy delicious Peanutty Coleslaw recipe easily fits into the Mediterranean diet, especially when using fresh cold-pressed extra-virgin olive oil and quality ingredients! It’s a no-cook summer favorite and a staple for picnics and BBQs. The addition of peanuts is sure to please vegans around the table.
Did you know: The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole“) meaning “cabbage salad“. The “cole” part of the word comes from the Latin colis, meaning “cabbage“.
Choose organic when available:
- 2 cups of pre-cut Coleslaw mix (carrots, red, white and green cabbage)
- 1/2 cup dry-roasted unsalted peanuts
- 2 tablespoons fresh cold-pressed extra-virgin olive oil
- 1/4 cup apple cider vinegar
- 2 teaspoons local honey
- Sea salt to taste
- Freshly ground black pepper to taste
Combine ingredients. Allow flavors to meld. Serve at room temperature. Serves 3.
Checkout my award winning lifestyle cookbook: Beyond The Mediterranean Diet: European Secrets Of The Super Healthy.
|Amount per serving|
|% Daily Value*|
|Total Fat 21.4g||27%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 12.6g||5%|
|Dietary Fiber 3.3g||12%|
|Total Sugars 6.9g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
|Recipe analyzed by|