Healthy Broccoli Slaw Recipe (2024)

FAQs

Which is healthier cabbage slaw or broccoli slaw? ›

Broccoli slaw is packed with many antioxidants and other nutrients that cabbage does not offer.

Get ready to ditch jarred slaw dressing because you can actually make your own homemade broccoli slaw dressing with just mayonnaise, vinegar and sugar plus some salt and pepper. This dressing is perfect to add to a broccoli slaw or traditional coleslaw mix.

Broccoli slaw salad contains 221 calories per 186 g serving. This serving contains 15 g of fat, 4 g of protein and 20 g of carbohydrate. The latter is 12 g sugar and 3.7 g of dietary fiber, the rest is complex carbohydrate. Broccoli slaw salad contains 2.4 g of saturated fat and 17 mg of cholesterol per serving.

The next time you cut into a head of fresh broccoli, don't toss the stems—use them to make this crunchy broccoli slaw. Broccoli stems are not only edible, they're healthy too—they offer essential nutrients, like fiber and vitamin C, just like the rest of the head.

Yes. Coleslaw can absolutely be part of a healthy eating plan as long as you choose your dressing carefully.

Broccoli is the more nutritious and contains substantial quantities of protein, carbohydrates, calcium, phosphorus, iron, thiamine, riboflavin, and niacin with very high levels of carotene (vitamin A) and ascorbic acid (vitamin C).

Can you freeze a bag of broccoli slaw? Yes, you can freeze broccoli slaw mix, but we'd recommend freezing it before you add any dressing. And go ahead and protect the broccoli slaw by storing it in a freezer bag before it goes into the deep freeze. The slaw will last in the fridge up to 6 months.

The bottom line. Broccoli is a nutrient-packed vegetable that can be eaten safely either raw or cooked. Cooking may enhance the antioxidant activity of broccoli, but it may also reduce its content of certain heat-sensitive nutrients, such as vitamin C and sulforaphane.

The real difference is that the raw, chopped vegetables in coleslaw are primarily cabbage: Napa, red, savoy, or bok choy. Slaw without the cole can feature any crunchy veggie in place of cabbage, including chopped or shredded broccoli, carrots, snow peas, jicama, and more.

Some people prefer broccoli florets, but you can eat the leaves and stems, too. The stalk contains the most fiber, while broccoli leaves are highest in cell-protecting antioxidants, vitamins E and K, and calcium.

How healthy is eating broccoli everyday? ›

With its significant vitamin K and calcium content, broccoli supports bone health. Vitamin K is essential for bone metabolism and helps maintain bone density. Consuming broccoli every day can contribute to stronger bones and reduce the risk of conditions like osteoporosis.

Fact: The health benefits of broccoli are in both the buds and the stems. Although the buds are rich in B-complex vitamins and minerals, the stem contains compounds that can protect individuals from certain types of cancer and improve immunity. Myth: Boiling is the best way to cook broccoli.

A: You definitely can, and should! Broccoli stems are full of fibre and nutrients. I usually take off the outer 'rind' as this can be a bit stringy, then slice the stalk thinly and add it to my dishes just like that. Broccoli stalk is great in stir-fries, curries, pasta – wherever you use the rest of your broccoli.

Broccoli stems contain all the same nutrients as the florets, which makes them an extremely healthy food. Broccoli is what is known as a 'nutrient dense' food, which means that it packs a lot of vitamins and minerals into relatively few calories, so you can get everything your body needs without piling on the pounds.

Including this epic healthy coleslaw recipe. Both red and green cabbages help promote a healthy gut (which is what we're all about these days), fight inflammation, boost your immunity, and contain plenty of nutrients your body needs.

In addition to improving immunity, detoxifying the body, and aiding in digestion, coleslaw also provides vitamin K. Vitamin K is abundantly present in cabbage and it can store minerals in the bones. Through its bone mineralization properties, vitamin K can help improve bone health.

Nutritional Value: :

Cauliflower and Cabbage, both are nutrient-rich vegetables packed with vitamins and folate. Cauliflower contains vitamins C, K, and B6 whereas cabbage has a significant amount of vitamins C and K only. Both are good sources of dietary fibre, aiding in digestive health.

Fresh, raw, seasonal cabbage can be quite the health hero. It is a cruciferous vegetable (along with broccoli, cauliflower, brussel sprouts, kale and garden cress) and is rich in fibre, folates and vitamins C, E and K.