Why should I eat cabbage? Green cabbage is high in vitamin C and iron which make it a great food for people who suffer with anemia. Pregnant women also benefit from it’s high foliate content. Cabbage is rich in beta-carotene and in potassium. Even little ones love this slaw! Adapted from Moosewood Cookbook
2 1/2 cups finely shredded organic cabbage
1 cup grated organic carrots
1/2 cup diced organic red/green bell pepper (red makes this salad EXTRA beautiful)
Combine and set aside.
2 TBLS organic extra virgin olive oil
2 TBLS rice vinegar (I used raw apple cider b/c that is what I had)
1 TBL soy sauce (Nama Shoyu or Gluten Free Tamari)
2 tsp brown sugar (one good squirt of honey)
1/2 tsp grated fresh ginger root (or 1/4 tsp dried ginger root)
dash of Tabasco or pepper sauce (we used a 1/2 tsp of cayenne powder)
Wisk together and pour over slaw and toss well. Let set 10 to 15 minutes before serving.
Optional: 1 tablespoon toasted sesame seeds mixed in with dressing.