I can't believe we are already on day 20! This is getting to be a nice routine. Thanks for reading! Today I have an easy recipe that is a tasty use for cabbage, different than the usual mayo based version. We had a whole session on greens last week in school. Green leafy vegetables are actually the food that is most absent from the modern American diet. Greens are really good for you, essential to a healthy body and immune system. Greens are high in calcium and can be a much better way to get it than dairy. Where do you think cows get the calcium that ends up in milk? They eat green grass! Knowing greens are good for you and need to be in your diet is all you really need to know. If you think you need the science piece, they are high in calcium, magnesium, iron, potassium, phosphorous, zinc, and vitamins A, C, E, and K. They are also full of fiber, folic acid and chlorophyll. There are many kinds of greens, some that are best cooked and some that are best raw. Here is a nice site about cooking greens.
The image above just has a few of the many greens. There are tons more, and some are very simple and common, like most of the salad greens - cabbage, romaine lettuce, and arugula. Even eating things like basil, cilantro, and parsley count!
We made a whole slew of recipes, some of which were better than others. The key with many of the cooking greens is to eat them with something sweet to counteract their natural bitterness. Sweet potatos are great with greens. Cooking them with orange juice and adding dried cranberries is also good. I'll share some of those recipes later. If you aren't used to eating greens, cooked greens can be a tough place to start. It is indeed an acquired taste, but your body will start to crave them. The Daily Green Juice is an easy starting point. This slaw is also good. The base is cabbage, which is a bit lower on the nutrition scale (it is pretty pale and thus not a dark leafy green), but is still very nutritious. This slaw also has added cilantro or parsley which amps up the green. You can use Napa cabbage, Savoy cabbage or regular green cabbage, whichever you prefer. The crunchy salty peanuts and the toasty sesame oil add to the flavor, making this quite addictive. Be prepared to eat it all! It makes ton, so you may want to cut the recipe in half. Enjoy!
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Crunchy Peanut-Lime Slaw
Prep Time: 15 minutes
Keywords: salad side vegan vegetarian cabbage peanuts cilantro
Ingredients (8 servings)
- 1 medium head cabbage, green or Napa, thinly sliced
- 1 1/2 cups of roasted peanuts
- 1 bunch green onions (white and most of green part sliced)
- 1 cup chopped cilantro (omit if you're a hater! may substitute parsley)
- salt and pepper
- 1/2 cup light vegetable oil
- 3 Tbsp rice wine vinegar
- 1 Tbsp sugar (I used raw, you can use any sweetener of your choice)
- 1 Tbsp toasted sesame oil
- 1 tsp soy sauce
- Zest and Juice of one lime
Salad: Put all ingredients into a large bowl. Toss well to combine. Season with salt and pepper. Set aside
Dressing: Whisk all ingredients together in a small bowl, or shake together in a jar.
Pour about 3/4 of dressing onto cabbage mixture. Toss really well. Tongs work great. Taste for seasoning and to see if you have enough dressing. Add more dressing and salt/pepper to your taste. Garnish with a few peanuts if you like.
Notes: if you use salted peanuts, go light on the added salt until you taste it. You may not need any extra. I think the salted nuts are delicious and thus just used little salt in the salad.
This salad is best served cold, within a couple of hours of assembly. It will keep in the refrigerator but gets wilted. The next day it is still pretty good, the second day it is a bit limp but still tasty! The peanuts will get a little soggy as well. I bet you won't be able to keep it in the fridge….it is that good!