(NaturalNews) A slaw is a type of salad that showcases cabbage and carrots. In this recipe, napa cabbage provides Asian flair. The creamy richness comes from almond butter and a touch of olive oil. Red chili gives the spicy kick; pure honey is the nourishing sweetness while lime juice supplies the sour sapor. Included in this slaw are fresh garlic and ginger root - superstars of the nutritional world and a classic flavor duo.
The Breakdown
For each generous, satiating serving, here's the breakdown for fat, sugar, salt and fiber. In the dressing, there are two tablespoons (3/4oz to 1oz = 15g fat) almond butter and one tablespoon of olive oil (=14g fat). The Sugar amount (in the form of honey) is one tablespoon (=16g sugar). The salt content is minimal in the amount of one-eighth teaspoon (=250mg+/-). Napa has 4.8g fiber per two cups; red cabbage has 1.47g fiber per one cup and carrots have 1.83g fiber per half cup. The total fiber per one serving of slaw (no dressing) is 8.1g.
Cancer Fighting Benefits of This Slaw
Napa contains indoles: phytochemical compounds that are cancer-fighting. Isothiocyanate compounds are converted from red cabbage's rich supply of glucosinolates, and they prevent cancers of the bladder, breast, colon and prostate. Red cabbage's polyphenols include anti-inflammatory and antioxidant compounds called anthocyanins, and antioxidants are vital in cancer prevention. Carrots contain a high amount of carotenoids, and a high carotenoid intake has been linked with an up to 50% reduction concerning cancers of the bladder, cervix, colon, prostate, larynx and esophagus. Ready to consume some Asian-style slaw smothered in a most delicious dressing?
The Dressing
Salt (Himalayan, unrefined and unheated) = 1-teaspoon
Red chili pepper flakes, dried spice (crush into fine powder) = 1-teaspoon, scant
Garlic, fresh (peel away skin) = 1-tablespoon plus 1-teaspoon, minced (equals 1/2-ounce; peel then weigh)
Ginger root, fresh and mature (peel away skin) = 1-tablespoon plus 1-teaspoon, minced (equals 1/2-ounce; peel then weigh)
Mint (fresh, leaves only) = 1/2-cup (measure after minced)
Olive oil (cold-pressed, extra-virgin) = 1/2-cup
Lime juice, fresh = 1/2-cup
Honey = 1/2-cup (refer to notes)
Almonds = 6-1/2-ounces (if making almond butter) or 1-cup
Prepare all ingredients as directed above. Use a blender to puree ingredients. Divide dressing among 4 half pint glass jars, and weigh to equal. One jar's worth of dressing liberally coats the amount of slaw detailed below. Dressing freezes beautifully. To thaw dressing quickly, place jar into a pot of warm water. With dressing on hand, now let's assemble the slaw!
Slaw
This amount serves 2 hungry adults.
Napa cabbage (bottom half of head, the light color leaf and rib root end) = 4-cups, chiffonade
Peanuts (wild jungle), halved = 1/8-cup, heaping (for each of 2 servings)
Prepare cabbages and carrots (as directed above) and mix. Stir in dressing. Divide among 2 bowls, and weigh to equal. Sprinkle peanuts over the top of each serving. For ultimate flavor, store dressed slaw in the refrigerator for 8 hours and then bring to room temperature.
Notes
*1 A chiffonade is distinct from a shred in that the chiffonade cut is uniform and finer.
*2 Napa (Asian) cabbage is two distinct vegetables in one: a combination of rich leaves and crunchy ribs.
*3 For health, it is important to use a honey that is pure, unprocessed, unfiltered and unheated.
*4 For best flavor and best nutrition, use food that is heirloom and grown organically, sustainably or biodynamically.
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