I know I’ve done the cole slaw thing in the past but I’m telling you, this one is a beaut in her own right. There is something simply wonderful about the combination of apples and cabbage. I always seem to pair the two. I think its the way the crisp sweet floral notes of a perfectly in-season apple cut in and mellow out the slight bitter taste of the cabbage. I adore the combination of healing fresh ginger with miso and maple in this vinaigrette. It has a slight asian inspired feel to it but the presence of maple syrup somehow reminds me of Fall.
Cabbage is our friend. Really. It is an excellent source of Vitamin C, which is a potent anti-oxidant. Who wants premature aging anyways?? Not me, so bring on the Vitamin C baby! It is also an excellent source of fiber so it makes you feel full which is just what your body needs to prevent you from over indulging (not judging… we’ve all been there). It is also a good source of potassium and beta-carotene which your body converts to Vitamin A which assists in maintaining good vision.
This recipe makes a wonderful side dish and compliment to any meal, plant based or otherwise. But I would easily add some tempeh or tofu to this and make it a main. I hope you enjoy!
- 1/2" piece of fresh ginger root, grated
- 1 teaspoon lime juice
- 1 tbsp apple cider vinegar
- 2 teaspoons liquid amino acid, soy sauce or tamari
- 1 teaspoon mild miso
- 3 teaspoons tahini
- 2 teaspoons maple syrup or honey
- 2 tablespoon neutral oil such as grape seed or safflower
- salt and cracked pepper
- (optional: siracha to taste)
- 1 head Napa Cabbage, finely shredded
- 2 celery sticks, julienned
- 3 carrots, julienned
- 1 firm apple, julienned
- 2 teaspoons toasted sesame seeds
- 1 tablespoon fresh mint (optional), chiffonade
- salt & pepper to taste
- Combine all ingredients for the vinaigrette and create an emulsion.
- Combine all ingredients for the slaw in a large bowl.
- Toss vegetables with the vinaigrette and taste for seasonings.
- Can be made one day ahead.