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Sunday, May 4, 2014

Red Cabbage Slaw with Tahini & Miso

Move over coleslaw, there's a healthier slaw in town.  Actually, I have never liked coleslaw.  I know, it's almost un-American, but the gloppy, heavy, mayonnaise-laden side dish never appealed to me.  What I do love is chips in the afternoon.  (stay with me....)  Usually blue corn tortilla or sweet potato chips.  And while these are slightly more virtuous than greasy potato chips, they're still not an ideal snack.  However when 5 o'clock rolls around and I'm making dinner, I want something salty and crunchy to snack on.  Most of the time, before I realize it, I've filled myself up with chips by the time dinner is on the table. 

So this is my plan of attack for this craving.  Replace the chips with something similar in texture and saltiness, but full of vitamin, minerals, and anti-oxidants.  Red cabbage is the crunch, tahini is the creamy, and miso is the salty bite.  While it may not seem like an obvious alternative to chips, it does the job and satisfies my craving in a much healthier way: 
  • Red cabbage is just about bursting with Vitamin C, (yay for building collagen in your skin!), as well as high in Vitamin A and fiber. 
  • Tahini, which is a paste from sesame seeds that resembles peanut butter, is crazy high in calcium.  It also boasts protein, magnesium, iron, vitamin E, B vitamins, and healthy fats.  Again, good for glowy skin. 
  • That leaves miso, which is a fermented soybean paste that adds a salty, creamy texture, as well as a myriad of health benefits, to food.  A few of these are protection from cancer, immune boosting properties, and a potent source of probiotics. 
Normal coleslaw can't compete.

    
INGREDIENTS~
  • 1/2 Red Cabbage
  • 3 Scallions
  • 2 Tbsp Orange Juice (fresh squeezed if possible)
  • 1/4 cup tahini
  • 1 Tbsp miso paste
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp water
  • Sea Salt & Pepper
  • Turmeric (optional)

DIRECTIONS:

1.  Slice the cabbage as thinly as possible.  It will fall apart into shreds, you can chop them into bite-sized pieces if desired.  Slice both the green and white parts of the scallions. 
2.  In a large bowl, mix the tahini, orange juice, miso paste, apple cider vinegar, water, and turmeric.  Season to taste with salt and pepper.  Add the cabbage and scallions to the bowl, and mix thoroughly so that the dressing coats every piece.  Taste again and season with more salt if necessary. 

*This is best after it's allowed to sit in the fridge for a few hours, so the cabbage can soften and the flavors can blend.

*Substituting lemon juice for the orange juice will give it more tang, you may just want to add a little bit of honey to offset the sourness. 



*I prefer yellow miso which is the mildest form of miso


*If you can't find miso in your grocery store, consider purchasing it online.  It's health qualities are so beneficial that it would be worth your while.  The same goes for tahini, although you can make your own tahini at home from sesame seeds, which are widely available. 
http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgrocery&field-keywords=miso%20paste&sprefix=miso+pa%2Cgrocery&rh=i%3Agrocery%2Ck%3Amiso%20paste



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