MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 1 hour
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
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.
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
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