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
Ingredients:
- 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.
Annie
