Coleslaw is one of those foods associated with warm summer days, BBQ's, mayo and meat! It is often regulated to a side dish and laden down with globs of mayo completely obscuring the crunchy, delicate flavor.

Raw cabbage is actually extremely alkalinizing and has been proven to have cancer prevention properties due to its high level of antioxidants, glucosinolates, and anti-inflammatory properties. Cabbage is also beneficial to the digestive tract and can in fact heal ulcers while lowering your cholesterol to improve your circulatory system. So lets not ruin our deliciously healthy cabbage with a crap ton of mayo, instead lets take a unique twist by adding some heat and a touch of Asian flare.

I love to eat a good coleslaw for lunch, its filling but low in calories and packs a nutrient rich punch. This coleslaw is unique in that it contains a kick as well as a tang. Combining grapefruit with the coleslaw softens the leaves and pairs beautifully with jalapeno, wasabi, ginger, and sesame oil.

It's a breeze to throw it together, especially if you utilize your food processor for all the slicing. Then just whisk up the dressing and toss. I like to let this coleslaw sit for a bit in order to meld the flavors together and let the heat develop but feel free to eat it fresh if you so desire!

I hope that you enjoy!

Spicy Vegan Asian Style Grapefruit Coleslaw

1/2 Head of Cabbage, Sliced

4 Carrots, shredded

1 Red Pepper, chopped

1 Grapefruit, zested, peeled, pared and quartered

1/2 Jalapeno, diced (I only used half but feel free to up the kick if you would like)

1/4 cup Olive Oil

1/4 Cup Apple Cider Vinegar

2 tbs Sesame Oil

1 tbs Powdered Wasabi

1 tsp Ground Ginger

1 tsp Garlic Powder

1 tsp Pink Himalayan Sea Salt

1 tbs Agave

1/4 cup Fresh Parsley, chopped

1/4 cup Sunflower Seeds

In a large bowl combine the sliced cabbage, grated carrots, chopped red pepper, and diced jalapeno. Zest half of the grapefruit, adding it to the bowl. Cut the grapefruit in half and cut away the membrane and add the grapefruit sections and juice to the bowl.

In a small bowl or container with a lid add the olive oil, apple cider vinegar, sesame oil, agave, wasabi, ginger, garlic, salt and parsley. Whisk or shake vigorously until combined. Pour over the cabbage mixture and toss to combine and top with the sunflower seeds. You can eat this right away but I prefer to let mine sit for about an hour to meld the flavors as this coleslaw gets better with time. Enjoy and healthy eating!