Asian Cabbage Slaw

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.