This bright and flavorful Green Cabbage Asian slaw is the perfect side dish for stir-fries or Summer grilling.
Cabbage is not the sexiest vegetable in the world but it remains a regular in our recipe rotation all year round. Not only is it extremely versatile but it is low calorie and packed in fiber so you can eat a giant bowl without an ounce of guilt! Boom. My Asian Cabbage Slaw with Mint and Scallions is the perfect balance of salty, sour, sweet and spicy.
Fresh herbs bring it all together and toasted nut and sesame seeds make you want to keep going back for more. And frankly, once you realize how many health benefits a serving of cabbage provides, you’ll be glad you did:
- Cancer Prevention: Green cabbage, savoy in particular, contain a good amount of sinigrin, a form of glucosinolate which has been shown to fight cancer. Specifically, research shows that they are powerful in preventing colon, prostate and bladder cancer.
- Raw Power: Studies are showing that longer cooked methods of cabbage (such as braised) do not show measurable cancer fighting benefits so be sure to eat it raw from time to time!
- Anti-Inflammatory: Cabbage contains polyphenols which help regulate our inflammatory system and prevent chronic inflammation.
Your fork is waiting.
Green Cabbage Asian Slaw
- 1/2 green cabbage thinly sliced - savoy and napa work well
- 1/2 cup scallions thinly sliced
- 1/4 cup fresh mint minced
- 1/4 cup cilantro roughly chopped
- 1/4 cup toasted slivered almonds or roasted peanuts
- 2 tablespoons black roasted sesame seeds optional garnish
- Sesame Ginger Vinaigrette
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce low sodium
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 tablespoon ginger root grated
- 1/2 tablespoon chili paste optional
- Add cabbage, scallions, cilantro and mint to a large bowl.
- In a small bowl, whisk together vinaigrette and drizzle over the slaw. Toss well, check for seasoning and adjust accordingly.
- Sprinkle toasted almonds on slaw before serving.
Want more healthy Asian recipes? Check out my Pinterest board!