Easy 24-Hour Cole Slaw

This simple recipe for cole slaw takes just minutes to prepare. Prep time goes even faster if you have a food processor, but it’s also a simple matter of chopping to get results with just a few extra minutes. In this recipe, sugar has been omitted and carrots added for sweetness. When you take into account the marination time, most people find it’s sufficiently sweet without added sugar.

Cabbage is a potent brain food, with abundant Vitamin K and anthocyanin, an antioxidant that may support healthy brain function.

Vinegar has long been connected with supporting healthy brain function.

Cumin contains riboflavin, Vitamin B6, niacin and zeaxanthin, all of which the brain needs.

Celery seed has been used for centuries in Ayurvedic medicine, too.

Mustard Seed has been identified as being beneficial for the brain.

Red Bell Peppers also contain anthocyanins. Like cabbage, bell peppers can help support health due to this natural compound.

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24-Hour Cole Slaw

Servings: 8

Prep time: 15 minutes

Ingredients:

4 large bell peppers of desired color (remove tops and de-seed)

• 3/4 cup white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1 head green, red or white cabbage, cored and julienned, & chopped
• 4 medium carrots, peeled and julienned
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1/4 cup pimientos, diced

Instructions:

1. Put the vinegar, salt, celery seed, mustard seed, cumin, and black pepper into a medium saucepan. Slowly bring to a low boil over medium heat.
2. Boil for about one minute, stirring constantly.
3. Remove from the heat and set aside to cool completely on the countertop (about 20 minutes).
4. In a large bowl, toss together the cabbage, carrots, onion, bell pepper, and pimientos.
5. Add the cooled dressing mixture to the bowl and stir thoroughly to combine.
6. Completely cover the surface with a large plate, or the bottom of a smaller bowl, so the cabbage mixture remains submerged.
7. Place the bowl in the refrigerator for at least 24 hours, until all the moisture is absorbed by the cabbage.

Note: Will keep for several days covered in the refrigerator.

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