Cabbage Crunch

Categories: Recipes

Cabbage CrunchCabbage is one of the most potent medicinal foods available, with almost 500 studies demonstrating its cancer-preventive and anti-inflammatory properties.

It grows during late fall through winter, making it a perfect and inexpensive choice for cold-weather meals. This versatile vegetable can be added to salads or mixed into fresh vegetable juice.
What many people love most about cabbage is its crunchiness – here’s one way to enjoy it without losing its “crunch factor.”


½ head red cabbage, chopped finely
½ head white cabbage, chopped finely
½ cup scallions, chopped
½ cup cilantro, chopped


1 tsp. gomasio (ground sesame with salt)
1 cup almond butter
½ cup cilantro, chopped
1 Tbsp. toasted sesame oil
1 Tbsp. minced fresh ginger
Juice of half a lemon
1 Tbsp. apple cider vinegar
1 Tbsp. seasoned rice vinegar
1 cup olive oil
1 Tbsp. white miso paste* (optional)


1. Mix the cabbage with the chopped onions and add cilantro.
2. Place all the dressing ingredients into a food processor and blend briefly. Mix into salad mix and serve.

This recipe makes 6 servings.
*Can be found in the Asian aisle at the grocery store, or at an Asian market.

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