Thai Red Cabbage Slaw

This traditional Thai blend of exotic colors and flavors make for delicious superfood synergy. These ingredients are available in health-oriented and Asian shops. Even if you can’t find one or more of them, there are plenty in the recipe that work well together. Use any leftover fruits and vegetables for snacks or shakes—or extra servings of slaw.

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Ingredients

1. 1. 2 cups / 140 g red/purple cabbage, shredded or sliced
   2. 1 cup / 140 g green papaya, shredded
   3. 1 cup / 104 g raw or soaked/softened mung beans, preferably sprouted
   4. 1 medium sweet red bell pepper, sliced
   5. 1 cup / 104 g cucumber, well scrubbed with peel, julienned
   6. 1 cup / 225 g cherimoya/soursop/sweetsop, julienned
   7. ¼ cup / 10 g fresh basil leaves, chopped
   8. ¼ cup / 4 g cilantro/coriander leaves, chopped
   9. 2 spring green onions/scallions, chopped

Dressing

1. 2 cloves fresh garlic, minced
2. 2 small red chilies, finely chopped or ½ tsp. /1⅓ g red chili powder, or more to taste
3. 1 Tbsp. / 15 ml low-sodium soy or tamari sauce, preferably gluten-free and MSG-free
4. 2 Tbsp. / 30 g light coconut milk (not beverage)
5. ¼ cup / 60 ml lime juice, freshly squeezed
6. 1 inch / 2½ cm of ginger, minced
7. 1 tsp. / 2¼ g ground turmeric
8. ¼ tsp. / ½ g ground black pepper (or more to taste)
9. 2 Tbsp. / 18 g white or black sesame seeds

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Directions

1. In a large bowl, combine vegetables.
2. In a small bowl, combine dressing ingredients.
3. Pour dressing over vegetables and toss well to coat.

Serving size:: 2 cups / 204 g Exchanges per Serving: ½ Fat, 1 Veg, 1 Fruit

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