Asian Cabbage Crunch
Makes 6 Services | Prep Time 20 minutes | Cook Time 0 minutes
Red cabbage reminds me of that saying "always a bridesmaid, never a bride." It's almost always used as a garnish, a barely glimpsed-then-gone adornment soon discarded in favor of the main course. Well, it's about time for red cabbage to get its moment in the sun. It's a longevity overachiever with anti-inflammatory and antibacterial nutrients. And women concerned about breast cancer, take note; indole-3-carbinol, a compound found in abundance in cabbage, supercharges the liver's ability to break down excess estrogen.
Instructions
Put the cabbages, bell pepper, scallions, cilantro, and mint in a large bowl and toss to combine. Drizzle with the dressing and toss until evenly coated. Sprinkle with the sesame seeds and let sit for a few minutes to allow the dressing to penetrate the cabbage.
VARIATION: Add 1 cup of fresh or frozen shelled edamame, mixed with a spritz of lime juice and a pinch of salt.
PER SERVING: Calories: 75; Total Fat: 2.5 g (0.5 g saturated, o g monounsaturated); Carbohydrates: 11.5 g; Protein: 3.5 g; Fiber: 3 g; Sodium: 358 mg
STORAGE: Store in an airtight container in the refrigerator for up to 2 days.
Ingredients
3 cups shredded red cabbage (see note, page 86)
3 cups shredded Napa cabbage
1 cup thinly sliced red bell pepper
3 scallions, white and green parts, thinly sliced
¾ cup finely chopped fresh cilantro or basil
2 tablespoons finely chopped fresh mint
½ cup Sesame Miso Dressing (page 187)
1 tablespoon black sesame seeds