Asian Cabbage Slaw

Top of the mornin’ to ya!

Blogging from Chicago – I’m here safe and sound, though the traffic nearly killed me! Note to self: the Dan Ryan at 6pm is a very poor life choice. Don’t make it again…

After the overwhelming love, support, and drool for yesterday’s post on The Ultimate Sriracha Burger, it’s only appropriate to show that the meal was, in fact, balanced-ish (the burger was a worthy splurge). It included healthy fats, too. And something green. And something purple – beets! I love beets so much that I’m going to make muffins out of them next week. Oh, yes. I’m going there…

While I subbed in beets for the red onion, I would highly recommend both in this recipe. I mean, why not? I also recommend using any must-go veggies – this slaw is so versatile and once again…why not? 😉

The real reason behind this recipe, however, is Mr. P’s distaste for mayonnaise. While I think mayonnaise-haters are LUNATICS (Mmm…mayonnaise!), I know there are lots of you loonies out there.

Admittedly, I learned an important life lesson. While mayonnaise rules the world of slaw, one darn good slaw can come about with no mayonnaise at all. There, I said it. For the whole world (potentially, but highly unlikely) to read.

If you’re looking for a lighter, heart-healthy coleslaw, here you have it. If you hate mayonnaise but like slaws, here you have it. I’m such a people-pleaser, I tell ya. And if that isn’t convincing enough, Mr. Prevention actually took these leftovers for lunch. That speaks volumes…take my word for it!

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Asian Cabbage Slaw slightly adapted from Food, Fitness, Fresh Air

Slaw:
1 small red or green cabbage (or 1/2 large), thinly sliced or shredded
2 carrots, shredded
1/2 cucumber, diced
1/2 cup cilantro, chopped
1/4 cup red onion, minced (I subbed in beets)

Dressing:
1/4 cup extra virgin olive oil
1/4 cup rice vinegar
1 1/2 Tbsp sugar
1 1/2 Tbsp low-sodium soy sauce
2 cloves garlic, minced
1 serrano chile, minced, or 1/8-1/4 tsp. dried crushed red pepper
2 scallions, chopped

Directions:

In large bowl, toss together cabbage, carrot, cucumber, cilantro, and red onion.

In a separate bowl, whisk together dressing ingredients. Stir into slaw ingredients. Garnish with scallions, and serve, or allow a couple hours for flavors to marinade before garnishing. Yield: 12 servings (1/2 cup each).

Nutrition Information (per 1/2 cup): 67 calories; 4.5 g. fat; 0 mg. cholesterol; 90 mg. sodium; 6 g. carbohydrate; 1.4 g. fiber; 0.92 g. protein

Result: I thought I would like this dish, but I ended up LOVING this slaw. As a huge mayo fan, I was sure a vinegar and oil-based slaw just wouldn’t add up…wrong! And much to my surprise, Mr. Prevention loved this slaw, too. Shocked us both – a great, healthy side dish perfect for summer. Enjoy!

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There is lots going on career-wise for me. Mid Ohio Nutrition Specialists is on track to land business contracts with 11 YMCA’s in the Columbus area, offering our 7-week weight management support group. WOO! And secondly, I am going to be teaching THREE classes this fall – Medical Nutrition Therapy (6 hours), Nutrition Care Process (2 hours), and Nutrition for a Healthy Lifestyle (5 hours). Translation: amazing opportunity, totally pumped, rather overwhelmed already! Creating curriculum is tough, especially when you work in dialysis AND spend a lot of time and energy trying to get a private practice up and running. Should make for an interesting, exciting, rewarding fall!

I’m off to play with my mom…we’re going to get into trouble in the city and meet my brother for lunch! 😀

Question: What was your favorite class/subject in high school/college?

Have a great day!