This is for Lorraine, who left a comment asking for a coleslaw recipe. Ask and it is given. I have given you not one but 2 easy recipes.

In European folk medicine, cabbage leaves are used to treat acute inflammation. A leaf is wrapped or placed on the area of discomfort. Cabbage contains significant amounts of glutamine, which has anti-inflammatory properties and that is why cabbage juice is recommended for ulcers and healing the intestine.

It is also a source of indol-3-carbinol, phyto chemicals that inhibit the growth of breast, stomach and colon cancer as well as support the body’s detoxification mechanisms. Cabbage is high in Vitamin C, Vitamin K, calcium and potassium as well as Vitamins B1, B2 and B3. Red cabbage has higher amounts of phytonutrients.

Besides using it is coleslaw or sauerkraut, you can add it to other vegetables in your blender to make raw soup,  add it to your green juice or use it as a wrap for a variety of fillings.

Asian coleslaw

1/2 cabbage coleslaw, shredded

1/2 onion, sliced

1 carrot, shredded

4 tbsp olive oil

2 tbsp lemon juice

1/2 tsp curry powder

salt to taste

Mix all together and let marinate for at least 1/2 an hour. Of course you can grate an apple into the coleslaw. You can also sprinkle sesame seeds on top.

African coleslaw

In Tanzania this is served as a side to barbecued meat. Forget the meat and just enjoy this simple dish on it is own. It is soooo good.

1/2 a pack of tamarind, soaked – can get this is all Asian stores

1/2 a cabbage, sliced thinly

salt and chilli to taste

Add the tamarind water, salt and chilli to the cabbage  and let marinate for at least 1/2 an hour. This keeps well for a couple of days in the fridge. Again you can add grated apple to this slaw too.

Leave me a comment if you have any questions or would like to see other information on the blog.




  1. Coleslaw with curry, what a fantastic idea, plus a dedication to me. Brilliant! I’ve never had a recipe dedicated to me!

    Next Monday when I’m whipping up a batch of raw chocolate I’ll think up a special flavour for you and let you know what it is 🙂


    PS I think mooli/daikon would go particularly well in coleslaw, what do you think?

  2. loverawfood said

    Your joy is my joy. I am waiting for Monday. 🙂

    I would think mooli/daikon would be a bit sharp in coleslaw. But never say never. So I will try this out and let you know. Thank you for the inspiration.


  3. farida said

    thank you Fatma and Lorraine for the recipe. african one brought back memories, i will start making it again!

  4. loverawfood said

    Mmm, I love the African coleslaw. And yes it brings back memories of some wonderful moments with my family.


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