Chef Wendell: Coleslaw

INDIANAPOLIS (WISH) — Pssst! Don’t tell anyone, but this American classic version is healthy, simple, and tasty. Often, our favorite childhood foods encourage unwelcome diseases. No need to give them up, simply get into the kitchen, tweak the recipe a bit and no one will know the difference. Most everybody is quite busy these days. We mean well, but often run out of time to cook and compromise with pre-made this and that.

Segment: Store-bought Cole slaw vs. homemade. Nutrition profile of slaw ingredients. Finished Beans and Franks and serve with Cole Slaw.

Cabbage:

* Cabbage helps prevent type 2 diabetes. (exercise too)

* Cabbage also helps prevent cancer.

* To date, more than 475 studies have examined the role of this cruciferous vegetable in cancer prevention (and in some cases, cancer treatment

* Cabbage is an antioxidant: one key reason why an increasing number of studies link cabbage intake to decreased risk of several cardiovascular diseases

Beans:

* High in fiber and antioxidants, beans aren’t just good for the waistline, they may aid in disease prevention, too.

Hot dogs:

* Children who eat more than 12 hot dogs per month have nine times the normal risk of developing childhood leukemia, USC epidemiologist in a cancer research journal.

* Hot dogs, bacon, processed meats linked to cancer.

* Men-eating hot dogs, ham and other processed meat can cause colorectal cancer, the World Health Organization’s cancer agency report.

Quick & Easy Veggie Coleslaw

In this recipe, cabbage and asparagus fight cancer; cilantro removes heavy metals and cauliflower cools the fires of internal inflammation linked with a constellation of largely preventable diseases.

Food processor ¼ head of cabbage Note: Please forego the pre-shredded bags of cabbage 6 stalks of asparagus, bottoms trimmed 4 cauliflower florets 1 carrot (leave skin on) 2 green onions, chopped fine ½ cup chopped cilantro leaves and stems 2 tbs. grapeseed mayonnaise Juice of one fresh lime or lemon Himalaya salt and black pepper to taste

* Cut veggies into smaller pieces before processing.

* Pulse all veggies in food processor. Do not over pulse, however.

* Place chopped veggies into a mixing bowl, squeeze in the lemon juice, mayonnaise, salt and pepper and whisk / blend. Keep chilled.