Sunday, May 13, 2012

Latin Fiesta Slaw

Move over skittles, there is a new rainbow in town. Since discovering my love for non-mayonaise based slaws, this recipe has quickly become a favorite. I try to incorporate at least one raw vegetable dish into each meal. Nutritionally, this practice adds a kick of enzymatic activity to aid digestion as well as readily available micro-nutrients and antioxidants. Culinarily speaking, it rounds the meal out with fresh flavors and crisp textures.  

I must admit, I wasn't always a cabbage lover. In fact, I don't think it ever really graced our table when I was a kid. It was not until a few years ago that I fell in love with its delicate bitterness and crunch-factor. Not to mention that it is one of the most inexpensive and nutrient-rich vegetables out there. A member of the cruciferous family (think brussels, broccoli, kale etc.), cabbage is rich in glucosinolates found to lower the risk of cancer, anti-inflammatory anthcyanins, and glutamine used to sooth the digestive tract. To boot, one cup of raw cabbage contains over half of your Vitamin K for the day, 40% of your Vitamin C needs and loads of fiber. Each variety offers unique benefits, so feel free to experiment with purple, green, savoy or napa cabbage. 

Latin Fiesta Slaw
Serves 4


3 cups red cabbage, shredded

1 cup carrot, grated
1 orange, diced, plus zest
1/4 cup red onion or scallion, minced

2 tbs. jalapeno, diced (optional)

2 tbs. hemp or pumpkin seeds, raw
3 tbs. extra virgin olive oil

2 tbs. tahini

Juice and zest of 1 lime
1 cup cilantro (stems and leaves), minced, plus more for garnish
½ tsp. salt
1 tbs. maple syrup

salt and pepper to taste

Combine first 6 ingredients (cabbage through seeds) in a large bowl.

Prepare dressing by combining oil through syrup in a blender until smooth. Pour over vegetable mixture and toss well. Taste, and adjust to taste with additional salt, pepper and cayenne. Chill until serving and garnish with additional cilantro leaves.

Relax. Eat Well.