Good morning! How are everyone’s New Year’s resolutions going? We’re almost a week into the new year and so I hope they’re still going strong! My resolutions are about the same every year, which should give you an idea of about how successful I am at keeping them. 🙂 I like to think that I’m inching closer to my goals, though. For example, when I make a resolution to “eat healthy food”, I have an image of myself always choosing broccoli over ice cream and never, ever stuffing myself with pizza to the point that I just want to go lay down. That image is just not my reality and may not ever be. But I do think that I’m doing better than last year and believe I can do even better than this year. Maybe it’s best to just think of resolutions as friendly reminders rather than commandments set in stone. Just a thought…how do you make your resolutions useful?
Well, because eating healthy food usually involves some vegetables (or LOTS of vegetables), here’s a recipe to help extend those healthy resolutions into another week of 2012. This Asian Sesame Slaw contains a good deal of cabbage, a lovely cruciferous vegetable that has been found to have anti-cancer properties when eaten raw. Since different varieties of cabbage contain different cancer-figthing compounds (called glucosinolates) you’ll maximize your health benefits by eating a variety of cabbage types. This recipe uses red cabbage and savoy cabbage so your bases will be covered.
Eat up for a healthy new year!
Asian Sesame Slaw
serves at least 10
adapted from My New Roots
– 3 cups red cabbage, thinly sliced or shredded (I used the slicer blade on my food processor and got the perfect “slaw” consistency)
– 1 cup savoy cabbage, thinly sliced or shredded
– about 5 leaves lacinato kale, thinly sliced
– 2 carrots, thinly sliced or shredded
– 2 scallions, finely sliced
– 1 cup flat leaf parsley, chopped
– 1/2 cup toasted sesame seeds
– 2 Tbs olive oil
– 1 Tbs lemon juice
– 2 Tbs rice vinegar
– 1 Tbs honey
– 1/3 cup tahini
– a few pinches of salt, to taste
1. In a large bowl, combine cabbage, kale, carrots, scallions, parsley, and sesame seeds.
2. In a smaller bowl, whisk together olive oil, lemon juice vinegar, honey, tahini, and salt.
3. Pour dressing over salad and toss. Alternatively, you can plate the salad and add the dressing afterward. This will help the leftovers to stay crunchy in the fridge for a few days.