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
Those with thyroid issues should use caution. Cabbage contains goitrigens which may interfere with the function of the thyroid gland. If you don’t have thyroid issues, it’s all good.

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)
*The style of cut mentioned for this recipe by Cooking Light was purely aesthetic. I think thin sliced and quartered carrots and zucchini would look and taste fine too. But if you do want matchstick, it’s quite easy thanks to this 1 minute youtube video. Although I cut the carrot in half and then slice top to bottom, rather than deal with trying to cut a rolling log basically. This 1 minute video is great too if you’ve never prepared a cabbage before (was my first time!).

Directions:

  1. Combine first ingredients in a large bowl.
  2. 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.

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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well www.etsy.com/shop/ironballoon

4 responses to “Kung fu Cabbage”

  1. 60spunk says :

    Reblogged this on 60spunk.

  2. angeline shiley says :

    Yum! Yum! Yum! I can’t wait to try this in my new kitchen, we’re about a week out from that but this recipe is on the tally. By the way, thanks for the info about cabbage and thyroid problems…because we have to watch for that, and I had no idea!

  3. Quick Asian Recipes - Ashish Negi says :

    Reblogged this on Quick Asian Recipes and commented:
    Quick, easy, nutritious cabbage salad.

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