Warm Napa Cabbage Slaw
When I was growing up, coleslaw was pretty one-dimensional. It didn’t matter where you went, German deli, Greek diner, it was all pretty much the same: cold cabbage drowned in mayo with a few slivers of carrot for coloring and maybe a few celery seeds. These days, slaw has gotten an extreme makeover, and there are now more versions to choose from. This concoction is both warm and sweet and serves as a great base for salmon, chicken, tofu, or tempeh. Sautéing the onions, red cabbage, and carrots in a little brown rice vinegar, tamari, and ginger makes it easy to eat and mighty flavorful.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
Step 2
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
Step 3
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
Step 4
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
Step 5
Store in an airtight container in the refrigerator for 3 to 5 days.
nutrition information
Step 6
(per serving)
Step 7
Calories: 85
Step 8
Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)
Step 9
Carbohydrates: 11g
Step 10
Protein: 2g
Step 11
Fiber: 2g
Step 12
Sodium: 610mg
