Directions
Makes about 6 1-cup servings
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1 carrot, grated or julienned
1/2 cup sliced celery
1/2 cup finely chopped sweet onion
1/2 cup chopped fresh cilantro
2 tablespoons dry roasted peanuts
2 tablespoons sesame seeds
1/4 cup seasoned rice vinegar
2 tablespoons apple juice concentrate
1 tablespoon soy sauce
1 tablespoon minced fresh ginger
1 garlic clove, minced
1/4 teaspoon black pepper
Combine cabbage, carrot, celery, onion, cilantro, and peanuts in a large bowl.
Toast sesame seeds in a skillet over high heat, stirring constantly, until they begin to pop and become fragrant, about 2 minutes. Grind in a blender or food processor and add to the salad.
In a small bowl, mix vinegar, apple juice concentrate, soy sauce, ginger, garlic, and black pepper. Just before serving, add to the salad and toss to mix.
Nutrition Information
Per 1-cup serving:
87 calories
3.4 g fat
0.5 g saturated fat
35.1% calories from fat
0 mg cholesterol
2.6 g protein
13.6 g carbohydrate
8.4 g sugar
2.5 g fiber
362 mg sodium
41 mg calcium
0.9 mg iron
23.2 mg vitamin C
841 mcg beta-carotene
0.4 mg vitamin E
This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.
View The Cancer Project Recipe of the Week Archive.
Subscribe: The Cancer Project News | Resources | Protective Foods
| 
