Napa Cabbage Slaw
Cabbage is amazing. Fifteen calories per cup. Read about how it prevents cancer and heals wounds. No kidding.
1/3 cup raw almonds, toasted and roughly chopped
½ napa cabbage, shredded or thinly sliced (~ 4 cups)
2 scallions, chopped fine
¼ cup chopped cilantro
2 tablespoons lime juice
2 tablespoons rice vinegar
1 teaspoon tamari
1 tablespoon sugar
3 tablespoons olive oil
2 teaspoons toasted sesame oil
½ teaspoon sea salt
To toast almonds, place whole almonds in a baking pan and toast in a 300-325 degree F. oven for 10-15 minutes, until the color begins to darken and they give off a rich nutty aroma. Use our Tamari Roasted Nuts if you would like to add another layer of flavor to this salad.
Combine lime juice, vinegar, tamari, sugar, oils and salt in a salad bowl. Whisk to incorporate. You can also use 2 tablespoons of Lime Boost instead of the lime juice and sugar (see how handy it is?). Prepare vegetables and chop almonds. Put in bowl and toss gently until mixed with dressing. Taste for salt and adjust if necessary.
Preparation time: 20 minutes
Makes 4 servings
Original recipe by Cynthia Lair for Cookus Interruptus. Copyright @ 2009.