Warm Napa Cabbage Slaw
Serves 4 | Prep Time 10 minutes | Cook Time 10 minutes
When I was growing up, coleslaw was one-dimensional—cold cabbage drowned in mayo with a few slivers of carrot for coloring. These days, slaw has gotten an extreme makeover, and myriad versions now call to the senses. This concoction is both warm and sweet and serves as a great base for salmon, chicken, tofu, or tempeh. Saute ing the onions, red cabbage, and carrots in a little rice vinegar, tamari, and ginger makes it easy to eat and mighty flavorful.
Instructions
Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
Heat the sesame oil in a large saute pan over medium heat, then add the onion and a pinch of salt and saute until the onions are translucent, about 3 minutes. Add the napa cabbage, red cabbage, carrots, and a pinch of salt and saute until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from the heat and stir in the cilantro.
VARIATION: Add some protein to this dish by stirring in 1 1⁄2 cups of shredded roasted chicken, tofu, or tempeh when you add the vinegar. This is a delicious addition and can turn a side dish into an entire meal.
COOK’S NOTE: You may be wondering how to take on cabbage, the bocce ball of vegetables. Place the cabbage on a cutting board with the stem side down. Using a sharp chef’s knife, cut the cabbage in half from top to bottom. Use the tip of your knife to remove the core. To shred cabbage by hand, hold the cabbage on the cutting board at an angle and give it a shave by making a thin slice down the flat (cut) side of the cabbage.
STORAGE: Store in an airtight container in the refrigerator for 3 to 5 days.
PER SERVING: Calories: 85; Total Fat: 3.7 g (0.5 g saturated, 1.5 g monounsaturated); Carbohydrates: 11 g; Protein: 2 g; Fiber: 2 g; Sodium: 610 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
2 tablespoons rice vinegar
2 tablespoons tamari
1 teaspoon maple syrup
1 tablespoon minced fresh ginger
1 tablespoon light sesame oil
1 cup thinly sliced red onion
Sea salt
2 cups shredded napa cabbage
1 cup shredded red cabbage
1 cup peeled and shredded carrots
1⁄4 cup fresh cilantro leaves