Asian Coleslaw - 23.7g Carbs, 5.7g Fiber
{Suggestion: Instead of "1/4 cup light brown sugar" consider
using a suitable substitute to reduce the sugar content.
Take Care, Gloria]
From: Dr Weil
Cabbage is chock full of nutrients including vitamin C and indoles,
important cancer-fighting compounds. In addition, red cabbage also
contains anthocyanins, the purple pigment with strong antioxidant
activity commonly found in blueberries. In the winter months, cabbage
is an abundant nutritional resource when other fresh produce is
either expensive or unavailable. This recipe calls for a lot of salt,
but it is used in this dish to soften the cabbage. Then it is
thoroughly rinsed off so the recipe doesn't provide too much sodium.
This coleslaw is colorful and makes a delightful accompaniment to
any meat, fish or vegetarian main dish. The garnish of minced
scallions and toasted sesame seeds brings out the flavor of the
slaw and adds additional crunch.
Servings: 8
1 medium head green cabbage
1 medium head red cabbage
3 Tbsp sea salt
3 large carrots
1/4 cup minced scallions
1 Tbsp toasted sesame seeds
--> Dressing
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 Tbsp dark-roasted sesame oil
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove
and discard cores. Slice cabbage thinly or shred in a food processor.
Layer the cabbage in a large bowl with the sea salt. Toss to distribute
salt evenly and let cabbage sit for 1 hour to soften.
2. Meanwhile, peel the carrots and grate them into thin shreds.
3. Drain off any liquid produced by the cabbage and rinse the cabbage
well in several changes of cold water to remove excess salt. Taste the
cabbage; if it is still too salty, rinse it again.
4. Add carrots to the cabbage and mix well.
5. Whisk the rice vinegar, brown sugar and sesame oil together in a
small bowl.
6. Pour the dressing over the cabbage and mix well. Let chill. Garnish
with minced scallions and toasted sesame seeds before serving.
Servings: 8
Nutritional per Serving:
126.8 Calories, 3.7 g Total Fat, 0.5g Sat, 0mg Cholesterol,
23.7g Carbs, 5.7g Fiber, 3.6g Protein
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