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Asian Coleslaw

1 medium head green cabbage 
1 medium head red cabbage 
3 tsp. sea salt 
3 large carrots 

2/3 cup unseasoned rice vinegar 
¼ cup light brown sugar 
1 ½ tbs dark-roasted sesame oil 
Minced scallions and toasted sesame seeds (optional) 

1. Discard out leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Place it in a large bowl in batches and sprinkle the sea salt over it. Toss to distribute salt evenly and let cabbage sit for 1 hour to soften. 
2. Meanwhile, peel carrots and grate them into thin shreds. 
3. Drain off any liquid produced by cabbage and wash cabbage well in several changes of cold water to remove excess salt. Taste the cabbage; if it is still too salty, wash again. 
4. Add carrots and dressing. Mix well, correct seasoning, and let chill before serving. 
Makes 8 servings. 

Optional additions: minced scallion and toasted sesame seeds 

Recipe and comments from Andrew Weil, MD,s website 

Per serving (278g): 117 Calories, 3g fat, 0.4g sat fat, 21g carbohydrate, 3.2g protein, 5.5g fiber.