Posted in Health, Nutrition

Wholesome Meal Prep Recipe: Cabbage Slaw With Lemon-Tahini Dressing


You’ve got most likely by no means longingly eyed the mound of cabbages within the produce aisle, sitting, as they do, alongside showier, extra colourful greens. Nevertheless it is likely to be time to offer the standard cabbage a re-examination.
Like different cruciferous veggies (reminiscent of broccoli, cauliflower, collards, and kale), cabbage is wealthy in glucosinolates. These sulfur-containing compounds are thought to play a task within the potential anticancer results linked to the cruciferous household. Furthermore, one cup of chopped cabbage supplies 85% of your each day worth of vitamin Okay, greater than 40% of your each day worth of vitamin C, and loads of dietary fiber, vitamin B6, folate, manganese, and plant-based omega-Three fatty acids.  
However probably the greatest causes to offer cabbage a re-examination is identical motive people have thrived on cabbage for hundreds of years: it is extremely hardy. Lengthy-lasting within the fridge and in salads, cabbage is a meal prepper’s dream.  

This recipe for mayo-free inexperienced and pink cabbage slaw is endlessly versatile and holds up superbly for 4 days within the fridge. Right here, I’ve tossed the cabbage with pink onion, carrot, kale ribbons, and fennel for a colourful fall salad that pops with crunch and taste. A easy lemon-tahini dressing brings all of it collectively whereas including layers of taste. Lastly, it is all topped off with toasted sesame seeds for a little bit of nutty crunch. 
RELATED: 7 Secrets and techniques of Individuals Who Meal Prep Each Single Week

Lemon-Tahini Veggie Slaw 

Makes: 6 beneficiant servings 
Contemplate this recipe a jumping-off level and be at liberty so as to add or subtract greens to greatest fit your tastes and the contents of your fridge. Add-ins like bell peppers, mango, crumbled cheese, or toasted nuts and seeds would all be scrumptious.  

Salad 
½  small head pink cabbage, cored and sliced into skinny ribbons (about Three cups) 
½ small head inexperienced cabbage, cored and sliced into skinny ribbons (about Three cups) 
½ pink onion, thinly sliced 
1 medium fennel bulb, cored and sliced into skinny slivers (about 1 cup) 
2 medium carrots, scrubbed clear and julienned (about 1 cup) 
four giant leaves lacinato kale, stems eliminated and lower into skinny ribbons 
sea salt 
contemporary floor pepper 
Three Tbsp. sesame seeds, toasted 
Dressing  
Three Tbsp. fresh-squeezed lemon juice 
2 Tbsp. minced pink onion 
¼  teaspoon sea salt, plus extra to style 
Three tablespoons tahini 
1 Tbsp. maple syrup 
Three drops toasted sesame oil 

  1. To assemble the salad, toss greens with a beneficiant pinch sea salt and put aside when you make the dressing.
  2. To make dressing, use a fork to whisk collectively lemon juice, pink onion, and sea salt. Add tahini and maple syrup, whisking till properly mixed. End with sesame oil and sea salt to style.
  3. Pour any accrued water from the greens. Drizzle two-thirds of the dressing over the slaw and toss; reserve further dressing for simply earlier than serving. End with toasted sesame seeds, a pinch of sea salt, and some twists of pepper.
  4. Slaw can both be packed into small containers or saved in a big container within the fridge for four days.

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Elizabeth Stark blogs about meals at BrooklynSupper.com, the place she shares her ardour for easy recipes and contemporary, seasonal produce.

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