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This picnic staple is actually a pretty healthy addition to any meal, Batayneh says. “Coleslaw’s star ingredient is cabbage, a cruciferous vegetable rich in polyphenols and glucosinolates, compounds with anti-inflammatory and anti-cancer benefits. And red cabbage (which gives coleslaw its bursts of purple) is packed with anthocyanins -- the same pigments that give blueberries and blackberries their dark color -- which boost cognitive and heart health.” Another added benefit? “Eating your cabbage rawseems to provide more benefits, too. One study from the Roswell Park Cancer Institute found that cooking cabbage destroys many of its nutrients,” she says. And there’s no need to feel bad about the fat content (3/4 cup contains about 11 grams, 1g saturated). The fat may actually help your body soak up all the nutrition contained in the cabbage.

(CREDIT: James Baigrie/Brand X Pictures/Getty)
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