WARM NAPA CABBAGE SLAW

Warm Napa Cabbage Slaw image

Yield serves 4

Number Of Ingredients 11

Previous Next

2 tablespoons brown rice vinegar
2 tablespoons tamari
1 teaspoon maple syrup
1 tablespoon minced fresh ginger
1 tablespoon light sesame oil
1 cup thinly sliced red onion
Sea salt
2 cups shredded Napa cabbage
1 cup shredded red cabbage
1 cup peeled and shredded carrots
1/4 cup fresh cilantro leaves

Steps:

Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
Heat the sesame oil in a large sauté pan over medium heat, then add the onion and a pinch of salt and sauté until the onions are translucent, about 3 minutes. Add the Napa cabbage, red cabbage, carrots, and a pinch of salt and sauté until the cabbage is slightly wilted, about 2 minutes. Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables. Remove from the heat and stir in the cilantro.
variation
Add some protein to this dish by stirring in 1 1/2 cups of shredded roasted chicken, tofu, or tempeh when you add the vinegar. This is a delicious addition and can turn a side dish into an entire meal.
rebecca's notes
You may be wondering how to take on cabbage, the bocce ball of vegetables. Place the cabbage on a cutting board with the stem side down. Using a sharp chef's knife, cut the cabbage in half from top to bottom. Use the tip of your knife to remove the core. To shred cabbage by hand, hold the cabbage on the cutting board at an angle and give it a shave by making a thin slice down the flat (cut) side of the cabbage.
storage
Store in an airtight container in the refrigerator for 3 to 5 days.
nutrition information
(per serving)
Calories: 85
Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)
Carbohydrates: 11g
Protein: 2g
Fiber: 2g
Sodium: 610mg