Wednesday, December 23, 2015

Lemony Asian Slaw

Lately when my body is craving vegetables, my favorite remedy is to shred a head of purple cabbage, toss it in a light sauce, and eat tons of it. Tonight's sauce was an adaptation of an orange-lemon sauce from my coworker Gina (of


1 t. toasted sesame oil
1 t. maple syrup or agave (or dissolve 1 t. sugar in the soy sauce)
2 T. soy sauce
2 T. rice vinegar
Zest and juice from 1 lemon
1 garlic clove, minced or pressed
1/2 head of cabbage, shredded

Combine all sauce ingredients in a medium bowl. Add cabbage and toss with tongs. Serve.

This was enough for one hungry person. For two, use a whole head of cabbage. You might be able to get away with the same amount of sauce on a whole head, since I had some sauce leftover after eating the cabbage.

Pictured above: roasted potatoes, sweet potatoes, beets, red onion, and whole garlic cloves; marinated and baked tofu; steamed red curly kale served over a bed of quinoa.