MAKES 6 SERVINGS
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.
3 cups shredded red cabbage
3 cups shredded Napa cabbage
1 cup thinly sliced red bell pepper
3 scallions, white and green parts, thinly sliced
1/4 cup finely chopped fresh cilantro or basil
2 tablespoons finely chopped fresh mint
1/2 cup Sesame Miso Dressing (below)
1 tablespoon black sesame seeds
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.
Sesame Miso Dressing
MAKES 1/2 CUP
2 tablespoons mellow (light) miso
1 tablespoon tahini
3 tablespoons rice vinegar
1 tablespoon tamari
1 tablespoon Grade B maple syrup
1 tablespoon freshly squeezed
1 teaspoon freshly squeezed
1/2 teaspoon grated lemon zest
2 teaspoons grated fresh ginger
Pinch of cayenne
In a small bowl, combine the miso and tahini and stir with a fork until smooth. Add the vinegar, tamari, maple syrup, lime juice, lemon juice, lemon zest, ginger, and cayenne and whisk until well combined.
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