by Leah Gramlow. Leah is a dietitian and volunteer at Open Arms for various client related projects. She is looking forward to beginning the Oregon State University’s MPH program for Health Promotion and Health Behavior this fall.
This salad is the perfect crunchy side to any meal. On top of that, it is really easy to prepare. It pairs beautifully with rice and black beans, chicken or fish tacos. If you end up with leftovers, use it up for breakfast the next day by sautéing a single portion for 3 minutes and serve with eggs cooked to your preference. I always choose sunny side up served right on top, so I can break the yolk and mix it in.
In addition, red cabbage is a good source of anthocyanins- a compound that can play a preventative and therapeutic role in inflammation and disease management.
Lime Dressed Slaw
4 servings
½ small red cabbage
3 large carrots
3 scallions
½ jalapeño
1/2 cup finely chopped cilantro
zest and juice of 2 limes
2 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
3 scallions
½ jalapeño
1/2 cup finely chopped cilantro
zest and juice of 2 limes
2 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
To prepare:
Wash all produce under plenty of cold running water. Finely chop cabbage lengthwise to make ribbons, and place in a large mixing bowl. Grate or julienne carrots, whichever you prefer, then add to the bowl. Thinly slice scallions crosswise, discarding or composting the thicker, dark green part. Add sliced scallions to the bowl. Finely mince jalapeno and cilantro and mix into the bowl, until all ingredients are evenly distributed. In a separate bowl whisk together lime zest, juice, salt and pepper. Pour the dressing over the salad and mix in well.
