This year I hit on a quick and easy recipe that did the trick for me. Through my 2-week cleanse this spring I had at least one of these Asian slaw-salads most every day. It’s rekindled my love of cabbage – which, being in the brassica family (with broccoli and onions), is a phytochemical-packed cleansing powerhouse.

Asian Slaw-Salad

What you’ll need:

  • A good chef’s knife
  • A clean cutting board
  • 5 minutes


  • ½ c Savoy cabbage sliced thin
  • ½ c Red cabbage sliced thin
  • 1 slice fresh ginger, diced with skin trimmed
  • ¼ c diced red pepper
  • 1 medium carrot, diced
  • 1 Tbsp fresh cilantro if available
  • 2 Tbsp Asian salad dressing or
  • 2 tsp sesame oil
  • 2 tsp rice wine vinegar

Putting it together:

Toss everything together and eat.

I got into the ritual of making this in a beautiful bowl that I love to eat out of. This slaw-salad has been a mainstay of my 3pm-give-me-carbs attack. It usually worked, and when I still craved something starchier, a few crackers didn’t turn into a box of crackers after having a bowl of slaw. Sometimes I double the recipe, and sometime I have two. It’s very low in calories and nutritionally dense, and has lots of fiber, the secret weapon of the weight-conscious.

Let me know how you like it.