I have a whole lot of cabbage to use up. This recipe took the remainder of the purple and green cabbage I had on hand. The dressing is one I made up, first thing in the morning while I was packing lunch for Michael – who preferred this slaw to the avocado coleslaw we had the previous night.
I added a small quantity of liquid coconut oil to the dressing base – I don’t use coconut oil predominantly because I have heard rumors that it will upset the gut. I don’t know if that’s true, but it has kept me from using coconut oil solely, but I still tend to add the coconut oil in small quantities to any dish where I’m using liquid oils.
Sesame Cabbage Slaw
3 cups Cabbage, sliced
the juice from 1 Lemon
2 tablespoons Canola Oil (or your preferred liquid oil)
1 teaspoon liquid Coconut Oil (I use Carrington Farms Coconut Cooking Oil)
1/2 teaspoon Sesame Oil
2-3 drops of EZ-Sweetz, the equivalent of 1 tablespoon Sugar
1/2 teaspoon Ginger Garlic Paste OR 1/4 teaspoon each fresh garlic and fresh ginger or you could use an even smaller quantity of dried spices (1/8 teaspoon maybe)
1/4 teaspoon Minced Onion
Salt, to taste
Roasted sesame seeds, as garnish
Prepare your cabbage – mine was pre-shredded by me, so this recipe came together super fast. Juice your lemon in a bowl. Whisk oil (canola, coconut and sesame) into the lemon juice until it makes a smooth emulsion. At this point, I usually taste the dressing to see whether it needs more oil (I tend to not add enough oil for some folks, so you may want more oil than I did). Add sweetener and seasonings (ginger, garlic, onion and salt). Taste again to make sure the dressing tastes good. I purposefully under-salted my dressing because I was making a topping to go on the salad of toasted sesame seeds and kosher salt.
While I was making the dressing, I pulled raw sesame seeds out of my fridge and threw them in a pan on low heat in order to toast them. I probably toasted 1/4 cup or so, because I really like sesame seeds. I generally stir/shake the pan every couple minutes. Once the sesame seeds start to toast, you’ll see the color turn golden brown and the aroma will change. Then you remove the pan from heat and take the seeds out of the pan.
When I packed the lunch for Michael, I gave him a container with a tablespoon or so of sesame seeds and a couple pinches of kosher salt, for him to add to the salad when we ate it. I did the same thing when I had it for lunch, and appreciated the extra crunch of the sesame seeds and the extra salt. You could totally just add sesame seeds, but the sesame + salt mixture reminds me of my happy days eating sekihan. This recipe made three servings and thank goodness – the cabbage is all gone (for the time being).
Calories: 173 kcal
Fat: 15 g
Saturated Fat: 2 g
Total Carbohydrate: 10 g
Fiber: 3 g
Protein: 3 g