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–+ servings

Purple Cabbage Slaw with Thai-Style Lime Dressing

Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Age Cookbook
This lime dressing, similar to one found on a Thai papaya salad, is a good match for our cabbage slaw. If you find the dressing too tart, you can add a little more date sugar or Date Syrup. The Thai bird's eye chile packs a lot of heat and is optional, depending on your spice tolerance.
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Course Salad, Side Dish
Difficulty Easy
Servings 4
Daily Dozen Cruciferous Vegetables, Herbs and Spices, Other Fruits, Other Vegetables

Ingredients
 
 

SLAW

  • 5 cups shredded purple cabbage
  • 1 cup shredded carrot
  • 2 scallions (green and white parts), minced
  • 2 tablespoons chopped fresh cilantro

DRESSING

  • ¼ cup fresh lime juice
  • 1 tablespoon Umami Sauce 2.0
  • 1 tablespoon water
  • 2 garlic cloves, minced finely
  • 1 teaspoon date sugar or Date Syrup
  • 1 teaspoon white miso paste
  • 1 fresh Thai bird's eye chile, stemmed, seeded, and thinly sliced (optional)

Instructions
 

FOR THE SLAW:

  • In a large bowl, combine the cabbage, carrot, scallions, and cilantro. Set aside.

FOR THE DRESSING:

  • In a small bowl, blend the lime juice, Umami Sauce 2.0, water, garlic, date sugar, miso paste, and Thai bird's eye chile (if using).
  • Pour the dressing onto the slaw, stirring to coat. Taste to adjust the seasonings if needed. Set aside for 15 to 20 minutes before serving to allow the flavors to blend. If not serving right away, cover and refrigerate until ready to enjoy.