Thai Coleslaw

Thai coleslaw is a delicious side dish for summer picnics or to accompany Spring Rolls or a vegetable stir-fry. This cold salad is a great alternative to the traditional coleslaw made with mayonnaise. You get all the cleansing benefits of cabbage without the high calories and low quality fats of commercial mayonnaise.

Cabbage is a great Fall and Winter green because it has a late growing season and it stores well. It belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and brussels sprouts. These vegetables have special phytonutrients that aid in detoxifying your body.

All phytonutrients work as antioxidants to disarm free radicals before they can damage DNA and cell membranes. Recent research has revealed that phytonutrients in crucifers, such as cabbage, work at a much deeper level. These compounds actually signal our genes to increase production of enzymes involved in detoxification and help our bodies to release harmful compounds.

This cleansing and antioxidant activity reduces the risk of cancer and alzheimer’s disease, and promotes gastro-intestinal health. Studies have shown raw cabbage to have a particularly strong impact on breast cancer rates because its phytonutrient content and its own detoxifying enzymes help to metabolize estrogen properly. Eating raw cabbage is especially helpful because these special cancer-fighting properties are reduced during the cooking process.

Try different types of cabbage – savoy, bok choy, napa, green, red, blue or purple. This Thai Coleslaw can also be altered with other vegetables and herbs – try adding cilantro, green onions, parsley, tomatoes, bean sprouts or even nuts for a variety in textures and flavors.

Ingredients:

(use organic whenever possible)

1 head of green, red or other cabbage

1 red bell pepper

1 red onion

3 carrots

¼ cup sesame oil

¼ cup raw tahini

1 tablespoon of tamari or Nama Shoyu

½ inch of fresh ginger

juice of 1 lime

½ teaspoon raw honey

sesame seeds, almonds or cashews to garnish (optional)

1. Chop cabbage, bell pepper and onion. Shred carrots. Combine vegetables in a medium bowl.
2. Place the sesame oil, tahini, tamari or Nama Shoyu, ginger and honey or agave nectar in a blender and process until smooth.
3. Pour the dressing over the vegetables and stir well. If desired, garnish with sesame seeds, almonds or cashews.
4. Serve immediately or chill. Coleslaw will last for several days in the refrigerator.

Serves 4