Cabbage Crunch

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.”

Ingredients

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

Dressing

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)

Procedure:

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.

MARINA JOHNSON
M.D., F.A.C.E.
MEDICAL DIRECTOR

BOARD CERTIFIED
IN ENDOCRINOLOGY
& METABOLISM AND
INTERNAL MEDICINE

10670 N Central Expressway
Suite 510
Dallas, Texas 75231-2111

214.574.4376 office
214.574.4377 fax

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