Cruciferous vegetables are so important for liver detoxification and estrogen metabolism. There are hundreds of research articles about the effectiveness of the plant compounds in cruciferous vegetables and their effect on Breast Cancer and several other types of cancer. This slaw is colorful and easy to make. When I am in a hurry, I will use the food processor to chop instead of doing it manually. You can get creative with the dressing or follow my recipe for the dairy free Ranch Dressing. Bon Appétit!

In a food processor, chop the following individually:

1 Broccoli head, cut into large pieces. Place in a large bowl.

Follow with ½ head of a small red cabbage, cut into large pieces. Place in the large bowl.

Chop 5 celery stalks, ¼ onion and 1 teaspoon of crushed garlic in the food processor. Add to the large bowl.

Mix all the ingredients together.

Add your own special slaw dressing or you can refer to my dairy free ranch dressing:

In a small bowl, add juice from ½ lemon and add ½ cup unsweetened almond milk.

Whisk gently and let it sit so it can thicken and curdle.

In a larger bowl, add the following ingredients together and stir gently:

2 cups healthy mayo (I like Vegenaise made with grapeseed oil)

¼ cup fresh parsley (1 Tbsp. dried)

¼ cup fresh dill (1 Tbsp. dried)

¼ cup fresh chives (1 Tbsp. dried)

1 tsp. garlic powder or fresh minced garlic

½ tsp. onion powder (1 Tbsp. fresh minced onion)

½ tsp. salt

When well stirred, add the almond milk to the mayo. This is where you can experiment to see how thick you want your dressing. Add all the almond milk or less for a thicker dressing. Enjoy over a crunchy organic salad of your choice.

Serve this slaw with gluten free crackers or as a side salad with dinner. Enjoy!