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Cruciferous vegetables are a family of healthy veggies that includes broccoli, cabbage, cauliflower, and kale. Here are recipes for how to eat more of them!

Cruciferous vegetables
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Looking to eat more cruciferous vegetables? These healthy veggies are part of a plant family that includes heavy hitters like broccoli, cabbage, cauliflower, Brussels sprouts and kale. They’ve gained popularity recently because of their potential cancer-fighting properties. Chock full of nutrients, the best part is: they’re totally delicious! Here’s a bit of info on cruciferous vegetables and all the recipes you need to make them part of your diet.

Looking for more about veggies? Here are the 20 Best Vegetables to Eat Today.

Cruciferous vegetables
This Cruciferous Coleslaw is a tasty way to eat your veggies!

Cruciferous vegetables list

What are cruciferous vegetables? The name of this plant family is really Brassicaceae, so you may also hear them referred to as brassicas. The nickname crucifer comes from the Latin word for “cross-bearing”, because the plants have flowers with four petals that look like a cross. What are the veggies in this family? Here’s a list of cruciferous vegetables (click here or scroll down for recipes!):

Cruciferous vegetables nutrition

Before we get to all the recipes: why eat more cruciferous vegetables? Here are a few things about these tasty veggies that make them especially nutritious:

  • High in fiber (important for weight loss because it keeps you fuller longer)
  • High in vitamins C, E, A and K
  • Low in calories
  • Contain phytonutrients and glucosinolates, which may have anti-cancer effects (but are still unproven — Source)

And now…the best recipes for eating cruciferous vegetables!

More resources for eating veggies

We love to help you eat more veggies! Here are some resources you might enjoy:

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Cruciferous Coleslaw

Cruciferous Coleslaw


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 1x

Description

This easy coleslaw is a great way to eat cruciferous vegetables like cabbage and Brussels sprouts! It’s totally irresistible.


Ingredients

Scale
  • 1/2 head green cabbage, enough for 4 cups shredded*
  • 1/2 head red cabbage, enough for 4 cups shredded
  • 8 Brussels sprouts (optional)
  • 1 carrot, enough for 1 cup shredded
  • ½ cup mayonnaise (or vegan mayo)
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons maple syrup
  • ½ teaspoon dried dill
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Shred the cabbage. If using, shred the Brussels sprouts.
  2. Shred the carrot, using a grater or a handheld julienne shredder.
  3. Make the coleslaw dressing: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, maple syrup, dill, chili powder, and salt. Keep whisking after the mayo gets lumpy, until the mixture comes to a creamy consistency.
  4. Mix the cabbage, carrots and coleslaw dressing together and serve immediately, or refrigerate until serving. (The coleslaw is best fresh, but can be stored refrigerated for up to 1 day.)
  • Category: Side Dish
  • Method: Raw
  • Cuisine: American

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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