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Cabbage: relevant and delicious even after St. Patrick’s Day

vegetable-spotlight-cabbage

Cabbage is a humble vegetable and part of the cruciferous family, which includes broccoli, cauliflower, and brussel sprouts. It’s chock full of healthy nutrients including vitamin C, vitamin K, fiber, and potassium. It is also incredibly inexpensive: this week it was on sale at my grocery store for 29 cents a pound! Can’t beat that.

Unfortunately it’s also incredibly underutilized in most kitchens, save for a quick boil on St. Patrick’s Day or a soggy coleslaw at summer picnics. That just won’t do and it won’t make anyone want to eat this delicious and healthy vegetable.

Today we’re flipping cabbage on its head, highlighting the crunch and flavor. We’re making an Asian inspired salad with vinegar, sesame seeds, almonds and green onions. It’s a riff off a typical Chinese Chicken Salad and a coleslaw without adding globs of mayo or heaps of oil.

This salad is light, refreshing, and very flavorful. Oh and the best part? It comes together in less than 20 minutes.

Cabbage salad with Asian-inspired dressing (vegetarian, gluten-free)

For the salad:

  • 1 small head of cabbage, shredded
  • 1 carrot, shredded
  • 2 green onions, sliced
  • 2 tablespoons of sesame seeds
  • 1/4 cup slivered almonds

For the dressing:

  • 2 tablespoons olive oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce or tamari if gluten-free
  • 1/2 tablespoon minced garlic
  • 2 teaspoons honey
  • pinch of cayenne pepper

1. Shred cabbage and carrot. Place in a large bowl.

2. Add green onions, sesame seeds and slivered almonds to the cabbage mixture.

3. In a separate small bowl mix all dressing ingredients together.

4. Pour dressing over salad. Toss.

5. Top with more sesame seeds and almonds.

This salad tastes even better after a few hours in the fridge, once the flavors have had a chance to mix and mingle. If you’re looking for a little protein feel free to add some shredded chicken on top.

Makes 4 big servings of salad.

Photos and article by Walk Jog Run contributor Lisa Horvath. Lisa is a Boston-based certified yoga teacher, runner, and blogger. You can ask her a question in the comments below.

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