Green Coleslaw Recipe for Migraine Relief

Green Coleslaw

Serves 4 / Prep time: 25 minutes

NUT-FREE	VEGAN	QUICK & EASY

Crisp jicama, anise-scented fennel, and lovely, frilly Napa cabbage combine in a pastel mélange that is accented with vibrant green parsley. You can make this coleslaw the night before you need it because the flavors will mellow as it sits.

FOR THE DRESSING:

• ¼ cup melted coconut oil
• 2 tablespoons white vinegar
• 1 (7g) stevia packet
• 1 teaspoon ground cumin

FOR THE SLAW:

• 1 small jicama, peeled and shredded
• ½ small fennel bulb, shredded
• ¼ head Napa cabbage, cored and shredded
• 1 scallion, chopped
• 1 tablespoon chopped fresh parsley
• Sea salt
• Freshly ground black pepper

TO MAKE THE DRESSING:

1.In a small bowl, whisk together the oil, vinegar, stevia, and cumin until well blended.

2.Set aside.

TO MAKE THE SLAW:

1.In a large bowl, toss together the jicama, fennel, cabbage, scallions, and parsley.

2.Add the dressing, and stir to coat the vegetables.

3.Season the salad with salt and pepper, and serve.

PER SERVING Calories: 209; Total Fat: 14g; Saturated Fat: 12g; Cholesterol: 0 mg; Total Carbohydrates: 20g; Fiber: 11g; Protein: 3g