Asian Coleslaw
(from Heather Hulsey’s recipe box)
Source: Dr. Andrew Weil: 8 weeks to Optimum Health: A Proven Program for taking Full Advantage of your Body's Natural Healing Power
Categories: Healthy Side Dish
Ingredients
- 1 medium head green cabbage
- 1 medium head red cabbage
- 3 tablespoons sea salt
- 3 large carrots
- Dressing
- 2/3 cup unseasoned rice vinegar
- 1/4 cup light brown sugar
- 1 1/2 tablespoons dark sesame oil
Directions
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1) Discard outer leaves of cabbages. Cut heads in quarters; remove and discard cores. Slice cabbage thinly or shred in a food processor. Place it in large bowl in batches and sprinkle the sea salt over it. Toss to distribute salt evenly and let cabbage sit for one hour to soften.
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2) Meanwhile, peel the carrots and grate them into thin shreds.
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3) Drain off any liquid produced by cabbage and wash cabbage well in cold water to remove excess salt. Taste the cabbage; if it is still too salty, wash again.
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4) Add carrots and dressing. Mix well. Correct seasoning and let chill for at least an hour before serving. Optional additions- minced scallions and/or toasted sesame seeds.