Description:
Cabbage is chock full of nutrients including vitamin C and indoles, important cancer-fighting compounds. In addition, red cabbage also contains anthocyanins, the purple pigment with strong antioxidant activity commonly found in blueberries. In the winter months, cabbage is an abundant nutritional resource when other fresh produce is either expensive or unavailable. This recipe calls for a lot of salt, but it is used in this dish to soften the cabbage. Then it is thoroughly rinsed off so the recipe doesn't provide too much sodium. This coleslaw is colorful and makes a delightful accompaniment to any meat, fish or vegetarian main dish. The garnish of minced scallions and toasted sesame seeds brings out the flavor of the slaw and adds additional crunch.
Ingredients:
1 medium head green cabbage
1 medium head red cabbage
3 tablespoons sea salt
3 large carrots
1/4 cup minced scallions
1 tablespoon toasted sesame seeds
Dressing:
2/3 cup unseasoned rice vinegar
1/4 cup light brown sugar
1 1/2 tablespoons dark-roasted sesame oil
Directions:
1. Discard the outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Layer the cabbage in a large bowl with the sea salt. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften.
2. Meanwhile, peel the carrots and grate them into thin shreds.
3. Drain off any liquid produced by the cabbage and rinse the cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, rinse it again.
4. Add carrots to the cabbage and mix well.
5. Whisk the rice vinegar, brown sugar and sesame oil together in a small bowl.
6. Pour the dressing over the cabbage and mix well. Let chill. Garnish with minced scallions and toasted sesame seeds before serving.
Servings: 8
Nutrient Information:
Per Serving Calories: 126.8 Protein: 3.6 grams Fat: 3.7 grams Saturated Fat: 0.5 grams Monounsat Fat: 1.3 grams Polyunsat Fat: 1.6 grams Carbohydrate: 23.7 grams Fiber: 5.7 grams Cholesterol: 0.0 mg Vitamin A: 8,186.9 IU Vitamin E: 0.5 mg/IU Vitamin C: 98.1 mg Calcium: 134.4 mg Magnesium: 47.6 mg
Notes: A healthier choice is to replace brown sugar with agave nectar or brown rice syrup.
Special Diet: Gluten Free, Vegetarian, Low Fat, High Fibre
Category: Salads
Submitted By: OK In Health
|
|
|
|
 |
|
|
Connect with Us
 | A Golfing Workout | | By walking and carrying your clubs, you can make golf into a decent calorie burning activity. Here's a rough example for a 190 pound man and a 135 pound woman. They carry clubs and play for 4 hours per week. The man burns an extra 170 calories per hour and would eventually weigh about 8 pounds less! Numbers for the woman are roughly 120 calories extra per hour and 5-6 pounds less.
|
|
|
| Raina Dawn Lutz |  Specialty: EFT
Animism (shamanism) earth energy medicine to get to the root. Offers Power animal sessions, soul retrieval, space and personal clearing sessions, women's circles + ceremony. | | View Details |
|
|
 | International Circle Dance IRELAND Tour 2023 with Barabra Herring and Maria O'Farrell Carr |  Date: May 7, 2023
Location: Ireland
Come Dance with us around Ireland! | | View Details |
|
|
| Salt and Your Taste Buds |  What if you are amongst the majority who find processed foods to be pretty convenient, tasty and incorporate them into many of the meals you eat with your family? Wouldn’t it be easier if the food processors just stopped adding salt to their food products, or at least added much less than they do now? If only it were so simple... | | Full Article |
|
|
| Fresh Cherry Crisp | Category: Desserts
Description: What says summer more than cherries?
A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate the arrival of cherries with this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.
This is a delicious cherry crisp made with fresh cherries instead of canned. It may take a little longer to make because you need to pit the cherries, but it is well worth it when you taste the finished product.
The nutritional benefits of cherries are pretty big, particularly when you consider their small size. Many of the health benefits of cherries are related to the natural chemical that gives them their color.
Anthocyanins give flowers, berries and other fruits the colors ranging from red to blue. Some of the best food sources of anthocyanins are red grapes, chokeberry, eggplant and, of course, cherries.
These pigments attract pollinators, act as a “sunscreen” and protect the plant from radicals formed by UV light, so they act as antioxidants. The antioxidant benefits are transferred to people when the fruits or vegetables are eaten.
Anthocyanins are also natural pain relievers and anti-inflammatories. They inhibit the production of COX-2 enzymes, as do over the counter and prescription pain relievers. Natural anti-inflammatories are believed to reduce the risk of many types of cancer. But, there are more nutritional benefits of cherries.
Cherries contain melatonin, another natural pain reliever and COX-2 inhibitor. Melatonin also helps to regulate sleep cycles and has been sold as a natural sleep aid. Reduced levels of melatonin have been associated with heart disease and increased cancer rates in night workers. The human body naturally produces melatonin, but primarily in darkness.
Constant artificial lighting present in most homes and work places reduces the amount of melatonin that the body produces. So, one of the health benefits of cherries to modern day man has to do with replacing some of the melatonin that has been lost to artificial light, unhealthy work schedules and unnatural sleep patterns. And, there are more nutritional benefits of cherries.
Cherries, like most fruits, contain vitamin C. The proven and suspected health benefits of cherries and other vitamin C rich foods are too numerous to be covered in this recipe.
| | Full Recipe |
|
|
|