I’ve been on a bit of a vegan coleslaw kick as of late. It just seems like the perfect thing to bring to a potluck or picnic, doesn’t it? You may remember the Curry Coleslaw featured not too long ago. This raw vegan coleslaw recipe is more of a tangy vinegar based coleslaw. It’s popping with flavor, that is for sure! And speaking of vinegar, let’s take a look at how Apple Cider Vinegar can help with heart health.
Cardiovascular disease, including heart disease and stroke, are two of the world’s biggest causes of death. (1) Several measurable biological factors are linked to a decreased or increased risk of cardiovascular disease, according to many experts. (1) Several of these “risk factors” have been shown to be improved by vinegar consumption, according to many studies. (1) Studies showed that apple cider vinegar can lower cholesterol and triglyceride levels. (1) Apple cider vinegar contains the antioxidant chlorogenic acid, which can protect LDL cholesterol particles from becoming oxidized. (1) There are some studies that show that vinegar reduces blood pressure, too. (1) Unfortunately, many of these studies were found in animals. A Human Observational Study from Harvard showed that women who ate salad dressings with vinegar had a reduced risk of heart disease (1). Perhaps more human studies and findings will be released soon on this subject.
- About 10 pound of shredded, julienne, matchstick-cut carrots and cabbage
- 1/3 C Tahini
- 1/3 C Maple Syrup
- 1/3 C Apple Cider Vinegar
- 1/3 C Raw Vegan (or store bought vegan) Mayo
- 1/3 C Raw Pumpkin Seeds
- Add all ingredients, except for the match-stick cut carrots and cabbage, to a high speed blender on high until smooth.
- Pour sauce/dressing over top of the match-stick cut veggies, and stir well until everything is coated.