Cabbage often gets a bad rap as a vegetable to avoid — it can cause GI distress in some people, frequently has a strong odor when cooked, and conjures up thoughts of long cold dark winter nights. However, I happen to like cabbage and would like you to consider making cabbage a part of your healthy diet as it is packed with nutrients, fiber and vitamins C, E and K.
One of my favorite ways to eat cabbage is this Japanese-style Cabbage Slaw. It is made without mayonnaise, keeps well in the refrigerator, and is a nice addition for an early fall barbeque. It is also a good alternative for lunch when you want a salad, but are tired of a traditional lettuce choice.
Japanese-style Cabbage Slaw (makes 8 servings)
1/2 large red cabbage, chopped (approx. 1/4″ by 2″ strips)
- 3-4 stalks of kale (center stem removed, leaves chopped)
- 1 serrano pepper, finely minced
- 1/3 large onion, chopped
- 1/4 c. low sodium soy sauce
- 1/4 c. rice vinegar
- 1/4 c. lemon juice
- 2 Tbsp. sesame oil
- 2 Tbsp. sugar
- 3 Tbsp. toasted sesame seeds (optional)
Wash and chop all vegetables and combine with all ingredients except sesame seeds in a large non-reactive bowl. Cover and refrigerate for 1 hour or more, turning occasionally to distribute dressing evenly throughout the slaw. Drain and serve. Top with toasted sesame seeds if desired.
Approximate nutrition information per serving: 80 calories; 3.5 grams fat; 0.5 grams saturated fat; 0 grams transfat; 0 mg cholesterol; 410 mg sodium; 12 grams carbohydrate; 2 grams dietary fiber; 1 gram protein.