So many of my buddha bowls and salad recipes including red cabbage because, well, THAT COLOR. (My entire kitchen including my kitchen table is bright purple). I love the nutrient profile of red cabbage- it is so rich in so many vitamins and minerals, its practically like popping a daily multivitamin. Best of all is how well cabbage stands up to dressing, meaning the next day's leftovers taste just as good! So, whip up a big batch of this slaw and enjoy!
Tangy Citrus Slaw
For the Slaw:
1/2 head cabbage, shredded (red or green or a combination)
1 large carrot, julienned
1 scallion, chopped
2-3 juicy oranges , sectioned out
1 cup shelled edamame, optional for protein
2 tbsp sesame seeds
Place all salad ingredients into a large mixing bowl.
1 orange, juiced
1/4 c rice vinegar
2 tbsp tamari
1-2 tbsp honey
1/3 c neutral oil (canola or avocado)
1 tbsp sesame seeds
Mix up dressing ingredients leaving the oil for last. Whisk well. Add dressing to salad, tossing to coat. Allow flavors to marinate 10 minutes before serving.