coleslaw in a bowl

Crazy Good Coleslaw


I am not a huge fan of mayonnaise, I think it tastes “funny” sometimes. Maybe it’s the spices they put in it? But I do love a good, fresh coleslaw salad!

Coleslaw is so versatile. It can be paired with tacos, spring rolls, BBQ, really just about any cuisine. The secret to a good coleslaw, I believe is to make it yourself. That way it’s fresh, not soggy and you marry the flavors you most like, not someone at the deli.

For example, you can give the coleslaw a different flavor each time just by adding a different dressing or using different spices.

For a more Mexican flavor combine spices like cumin, coriander, and a touch of cayenne pepper (or more if you’re a spicy one!). For a more Italian palette, use Italian seasoning or spices like basil, oregano, and marjoram. For a French flair, use dill, thyme, or Herb de Provence. For an Asian flair, stick with more umami flavors like shiitake mushrooms, ginger, galangal, lemongrass, soy sauce (or alternative – Tamari or Coconut Aminos), peanut butter, and sesame oil in the dressing. You could also separate it further into Thai, Chinese, or Korean flavors.

The other reason why I love coleslaw so much is that all the ingredients are cancer-fighting superstars! Cabbage is a significant source of sulforaphane an antioxidant that protects your cells against cancer by blocking tumor growth, decreasing inflammation and hindering an environment where cancer can grow, and making unhealthy cells die. Cabbage also provides indoles that help repair damaged cells and block the ability of some hormones to promote certain cancers. In my coleslaw, I like to use both green and purple cabbage for color.

Carrots are full of beta-carotene that is not only good for your eye sight, but also strengthens your immune system against cancer.

Cilantro (you can use parsley if you don’t like cilantro or are allergic to it) has many antioxidants in it (as do all fruits and vegetables, in other words, each food contains more than one) including flavonoids, carotenoids, and antimicrobials that increase enzymes that protect your body from cancer.

Scallions are part of the onion family and contain allium which slows the growth of cancer.

Phew! That’s a whole lot a cancer-talk. What I want to show you is that there are cancer-fighters in so many foods. The more variety, the better!

So this Memorial day, feel free to experiment as a way to show gratitude for the home of the brave.

Crazy Good Coleslaw

Best when fresh and unencumbered by a ton of mayonnaise, coleslaw could be your best friend when creating an unfriendly environment against cancer.

Course Salad, Side Dish
Keyword antioxidant, vegan, vegetarian, plant-based, antioxidant-rich


  • 2 cups green cabbage
  • 2 cups purple cabbage
  • 2-3 carrots shredded into strips
  • 2-3 scallions cut on an angle
  • 1/2 cup cilantro or parsley chopped

Optional Ingredients:

  • 1 mango cut into strips
  • 1 red or yellow bell pepper cut into strips
  • 1/2 cup edamame beans
  • ¼ cup radishes shredded into strips


  1. Chop cabbage of both colors thinly.

  2. Place in a large bowl with carrots, cilantro, and scallions.

  3. Pour dressing of choice or mayonnaise mixture of choice on top and mix to combine. You can flavor your mayonnaise or use it plain.

  4. Serve and enjoy!