MAKES: 4 (1¼-CUP) SERVINGS • DIFFICULTY: easy
I always keep purple cabbage in the fridge. It’s cheap, colorful, and cruciferocious. And, it seems to keep forever, not that it’s ever lasted long enough in my household for us to find out. This vibrant slaw is a nice, much more flavorful change from the typical heavy, mayonnaise-covered coleslaw—and way better for you!
DRESSING
2 tablespoons tahini
2 tablespoons rice vinegar
2 teaspoons blended peeled lemon (see here)
2 teaspoons Date Syrup
1 teaspoon grated fresh ginger
1 teaspoon white miso paste
SLAW
3 cups shredded purple cabbage
1 large carrot, grated
12 snow peas, cut diagonally into thin matchsticks
2 scallions, minced
1 cup red grapes, halved
2 tablespoons chopped fresh cilantro (optional)
2 tablespoons sesame seeds
DRESSING: In a small bowl, combine all of the dressing ingredients with 2 tablespoons of water. Stir well to blend and set aside.
SLAW: In a large bowl, combine the cabbage, carrot, snow peas, scallions, grapes, and cilantro (if using). Pour on the dressing and toss gently to coat. Taste and adjust the seasoning as desired. Sprinkle with the sesame seeds. Refrigerate, covered, until ready to serve.
Antioxidants are your body’s defense squad, charged with destroying DNA-damaging free radicals. No need to buy some exotic, so-called superfruit to get them, though. According to a USDA database of common foods, red and purple cabbage provide some of the highest levels of antioxidants per dollar.110 In fact, purple cabbages may have nearly three times the antioxidant power per dollar than do blueberries.111