Red Cabbage Salad
Makes 12 1/2-cup servings
This salad may be served warm or cold. It is delicious with buckwheat groats or kasha.
1
small head
red cabbage
1
red onion
2
teaspoons
toasted sesame oil
1
garlic clove, minced
1/4
cup
balsamic vinegar
1/4
cup
raspberry vinegar or additional balsamic vinegar
1/4
cup
apple juice concentrate
1
teaspoon
dried thyme
1/2
teaspoon
salt
1
apple, grated
2
tablespoons
Sesame Salt
Cut cabbage in half, then into very thin slices.
Peel onion and cut it in half from top to bottom, then slice each half into thin crescents.
Heat oil in a large non-stick skillet. Add onion and garlic. Cook 3 minutes.
Add cabbage along with the vinegars, apple juice concentrate, thyme, and salt. Continue cooking over high heat, stirring fairly constantly until cabbage begins to soften and turns bright pink, 3 to 5 minutes.
Stir in apple and Sesame Salt. Serve warm or chill and serve cold.
Per 1/2-cup serving
- Calories: 52
- Fat: 1.6 g
- Saturated Fat: 0.2 g
- Calories from Fat: 28.3%
- Cholesterol: 0 mg
- Protein: 1.1 g
- Carbohydrates: 8.9 g
- Sugar: 5.5 g
- Fiber: 1.7 g
- Sodium: 138 mg
- Calcium: 42 mg
- Iron: 0.8 mg
- Vitamin C: 28.3 mg
- Beta Carotene: 322 mcg
- Vitamin E: 0.1 mg
Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.
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