This salad is a rainbow of gorgeous colors, and its flavorful, gingery dressing will keep you coming back for “just one more taste.” The cabbage in this recipe adds numerous nutritional benefits and contains a group of cancer-fighting compounds called indoles that can help fight-off breast cancer cells.
Ingredients, Makes about 6 cups (6 servings)
- 2 cups finely shredded green cabbage
- 1 garlic clove, minced or pressed
- 1 tablespoon minced fresh ginger
- 1 tablespoon soy sauce
- 2 tablespoons apple juice concentrate
- 1/4 cup seasoned rice vinegar
- 2 tablespoons sesame seeds
- 2 tablespoons dry roasted peanuts
- 1/2 cup finely chopped fresh cilantro
- 1/2 cup finely chopped sweet onion
- 1/2 cup sliced celery
- 1 carrot, grated or julienned
- 2 cups finely shredded red cabbage
- 1/4 teaspoon ground black pepper
Combine cabbage, carrot, celery, onion, cilantro, and peanuts in a large bowl.
Toast sesame seeds in a skillet over high heat for about 2 minutes, stirring constantly, until they begin to pop and become fragrant. Grind in a blender or food processor and add to the salad.
In a small bowl, mix vinegar, apple juice concentrate, soy sauce, ginger, garlic, and black pepper. Just before serving, add to the salad and toss to mix.
For the best quality, eat coleslaw that has been tossed with dressing on the same day. If making ahead of time, refrigerate shredded vegetables for up to one day and toss with dressing when ready to serve.
- Calories: 87
- Fat: 3.4 g
- Saturated Fat: 0.5 g
- Calories from Fat: 35.1%
- Cholesterol: 0 mg
- Protein: 2.6 g
- Carbohydrates: 13.6 g
- Sugar: 8.4 g
- Fiber: 2.5 g
- Sodium: 362 mg
- Calcium: 41 mg
- Iron: 0.9 mg
- Vitamin C: 23.2 mg
- Beta-Carotene: 841 mcg
- Vitamin E: 0.4 mg
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D. and Jennifer Reilly, R.D.