Cabbage is a nutrient-rich food that offers an excellent source of many nutrients including vitamin C, folic acid, potassium, vitamin B6, calcium, biotin, magnesium, and manganese. Cabbage also contains powerful anti-cancer compounds known as glucosinolates. These glucosinolates function by increasing the body’s antioxidant defense mechanisms, improving the body's ability to detoxify and eliminate harmful chemicals and hormones.
Ingredients
- 1 12-oz. package frozen shelled edamame (green soybeans)
- 1/2 head red cabbage, finely shredded (about 4 cups)
- 1/2 head green or napa cabbage, finely shredded (about 4 cups)
- 2 medium carrots, finely shredded (about 2 cups)
- 4 scallions, green and white parts, finely chopped
- 2 T toasted sesame oil
- 3/4 cup rice vinegar
- 1 T peeled and grated fresh ginger
- 2 tsp. low sodium tamari or soy sauce
- 1 tsp. chile paste
- 1 tsp. brown rice syrup or agave nectar
- 2 T toasted sesame seeds
- Chopped cilantro for garnish
Directions
- Cook the edamame according to the package directions, drain, and set aside to cool.
- After edamame is cool, in a large bowl, combine the edamame, cabbage, carrots, and scallions.
- In a small bowl, whisk together the oil, vinegar, ginger, chili paste, soy sauce, and brown rice syrup.
- Pour the dressing over the slaw, mix well, and refrigerate for at least 2 hours or overnight.
- Serve garnished with sesame seeds and cilantro.
Yields 6 Servings
Nutrition information per serving: Calories 204; Total Fat 7g; Saturated Fat 0g; Carbohydrate 27g; Fiber 9g; Protein 11g; Sodium 181mg
Recipe adapted from Serious Eats