Kung fu Cabbage
Sometimes I think I’m really clever, now is one of those times.
I snagged a handful of recipes from last month’s Cooking Light magazine, and this is their Napa Cabbage Slaw.
Since I was at the store and saw nothing labeled Napa Cabbage, I grabbed the logical next best choice…the pretty red one.
In 150 Healthiest Foods on Earth, Johnny Bowden says this of cabbage:
“…the cabbage family is probably the most important vegetable in the world from the point of view of nutritional benefits and cancer-fighting ability.”
Cabbage is good for:
- Phytochemicals called indoles, which are shown to alter estrogen in a favorable way likely to reduce the risk of cancer.
- Free-radical fighting phytochemicals called dithiolethiones, which may reduce the risk of prostate cancer.
- Vitamin C (85% RDI for 1 cup!)
- Vitamin A
- Vitamin K
Red Cabbage Slaw
- 1 T liquid aminos
- 1 T sesame oil
- 1 T coconut vinegar (or rice vinegar)
- 1 1/2 tsp chili sauce
- 1 tsp grated peeled fresh ginger
- 1/2 tsp crushed red pepper
- 2 cups thinly sliced red cabbage (about 1/4 of the cabbage)
- 1/2 cup julienne cut zucchini* (about 1/2 zucchini; or yellow squash)
- 1/2 cup matchstick-cut carrot* (1 carrot)
- 1/4 cup diagonally cut green onions* (about 4)
- Combine first ingredients in a large bowl.
- Add remaining ingredients; toss well. Let stand for 10 minutes.
This is a pretty versatile salad. You can make it spicier, you can add more veggies or cilantro, and it travels well and stays crunchy for 3 days.