“Nutrient-dense” is one of my favorite phrases!!
This salad recipe is low in calories and high in nutrition and flavor! It is made with Napa and purple cabbage.
Napa Cabbage is actually a Chinese cabbage that originated near Beijing. It is widely used in China, Japan and Korea. It has a delicate flavor, which I love and is great in slaws, salads and fermentation. It stir-fries well, too.
Napa cabbage is extremely low in calories, but is packed with antioxidants and fiber. It is high in folate and has good levels of vitamin C and K.
Asian Slaw with Red Chili “Peanut” Dressing:
5 cups chopped Napa cabbage
1 cup chopped purple cabbage
4 carrots, julienne cut
4 scallions, sliced
3 oranges, supremed (or sliced)
Directions:
1. Toss all ingredients in large bowl.
2. Pour dressing over cabbage mixture and stir to coat.
Dressing:
3 tablespoons water
2 teaspoons golden flax, freshly ground
2 tablespoons raw almond butter
2 tablespoons Braggs Liquid Aminos, or low sodium tamari
1 tablespoon grade B pure maple syrup
2 teaspoons raw apple cider vinegar
1 teaspoon garlic chili sauce (see below for recipe or use your own favorite garlic chili sauce concoction)
Directions:
1. Combine ground flax & water. Let stand until softened.
2. Combine flax mixture with all other ingredients. Whisk until smooth.
Raw HOT Chili Garlic Sauce:
6 ounces hot chilies, chopped
3 cloves garlic, chopped
1/2 teaspoon Himalayan salt
1 1/2 teaspoon coconut crystals (or sweetener of choice)
1 1/2 tablespoons raw apple cider vinegar
Directions:
Put all ingredients in food processor and pulse until a coarse texture is achieved. Let stand for 30 minutes to meld flavors. This is HOT so use sparingly.
Recipe Inspiration: http://www.rawmazing.com/raw-asian-slaw-with-red-chili-peanut-dressing/
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