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Asian Summer Coleslaw
 

Scientists are discovering how cruciferous or the cabbage family of veggies like broccoli, Brussels sprouts, cauliflower, kale, collards and red or green cabbage are helping to inhibit the growth of breast, stomach, and colon cancer due to photochemicals called indoles.

Next time you are in the vegetable isle, check how fresh and ready to devour the cabbage and celery look (anything like the yummy specimens above) and in 5 minutes you can throw together an Asian Summer Coleslaw that is light, satisfying and delicious as a snack or side dish to a baked potato or a bowl of rice and beans.
 
Ingredients (serves 1-2)
 
  • 1/2 small green cabbage 
  • 2 carrots
  • 1 celery stalk
  • 1 apple
  • 1 tsp Tamari or any favorite soy sauce 
  • 2 teaspoons extra virgin olive oil
  • 1/2 lemon for juice
  • 1/4 tsp fine grated fresh ginger
  • 1/2 teaspoon sesame seed oil
  • Black pepper or red pepper flakes
  • Sesame seeds, white or/and black
  • Garnish: 2 teaspoons of chopped fresh cilantro leaves, chives and/or parsley
  • Optional: 1/2 tsp grated horseradish
 
Method
 

1. Discard the 2 outer or damaged leaves of cabbage. Cut the cabbage half in quarters and grate either on a grater on the coarse side, shred in a food processor, or just slice the cabbage thinly. You can munch on the left over cores later.

2. Peel the carrots and apple and grate them.

3. Slice the celery thinly.

4. Add carrots, apples, celery to the cabbage and mix well.

5. Whisk or stir the olive oil, lemon juice, ginger, pepper, soy sauce and sesame oil together in a small bowl.

6. Pour the dressing over the cabbage and mix well.

7. Garnish with minced chives and toasted sesame seeds before serving.