Nothing spells summer more than B-B-Q…and what goes alongside is a nice serving of coleslaw. But beyond the cabbage and carrots, this recipe steers away from the heavy mayo version and tiptoes into a lighter, fresher dish with just a hint of lime infusion.

Cabbage is high in nutrients and low in calories (just 15 per cup)  and it’s quite versatile in its many applications.  Cabbage is also a vitamin powerhouse:

Vitamin A: responsible for the protection of your skin and eyes.

Vitamin C: an all important anti-oxidant which helps the mitochondria to burn fat.

Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.

Vitamin B: helps maintain reduce levels of stress and boosts energy metabolism.

The health benefits and therapeutic value of cabbage play a role in the inhibition of infections and ulcers.  It boosts the immune system’s ability to produce more antibodies and is a super cancer fighter. Cabbage provides high levels of iron and sulphur, minerals that work in part as cleansing agents for the digestive system. Source

Lime and Cumin Coleslaw – Serves 4

Kefir is like a liquid yogurt, only fermented – which makes it great for digestion. I served this with babyback ribs, black beans and a red pepper cornbread.  The combination ended up taking on a Mexican theme, perfect with a margarita:)

1 medium green cabbage, shredded
2 carrots, shredded
1 TB chopped cilantro
1 lime
1/3 cup plain organic kefir (could also use yogurt)
2 tsp. toasted cumin seeds
Salt and pepper to taste
Cayenne pepper (optional)

Put cabbage, carrots and cilantro in bowl and squeeze lime all over.  Toss with kefir and cumin seeds and adjust seasoning with salt and pepper.  For an extra kick, add a sprinkle of cayenne.

This post  is part of Pennywise Platter.