Research shows that cabbage can fight off a number of diseases AND help you lose weight. In fact, most experts say that this nutrient-rich veggie is so beneficial for your health that you should eat at least one serving of cabbage (or one of its relatives like broccoli, cauliflower, kale, and collards) every day.
Sound like a tall order? Well, I’m here to help.
Lemon Tahini Cabbage Slaw
With its gorgeous colors, amazing crunch, and fresh taste, this Lemon Tahini Cabbage Slaw is the perfect way to eat more of this super food.
This Lemon Tahini Cabbage Slaw takes boring cabbage and transforms it into a delightful addition to the weekday lunchbox, a great side dish for a summertime picnic, or even a creative replacement for lettuce on your sandwich.
How to Make this Cabbage Slaw
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The first thing I need to tell you is I do not like grating food, and you can pretty much count on me avoiding this task at all costs. If it cannot be done in my food processor – neeexxxxt recipe, please.
This delicious Lemon Tahini Cabbage Slaw is no exception. I make this lovely salad using the thin slicing blade of my food processor. Three minutes. Lickety split. And you are done.
However, if you don’t have a food processor (Really?! It could save you so much time), then pull out your chef’s knife. Please don’t be tempted to use a box shredder. Take a few extra minutes with a chef’s knife to cut the cabbage very thinly. You’ll be glad you did.
Also, you will notice that the recipe tells you to salt the vegetables, set them aside for about 30 minutes, and then drain them. This step removes some of the extra water from the veggies helps prevent soggy slaw.
Health Benefits of Cabbage (and Other Cruciferous Vegetables)
Just like all the other members of the brassica family, cabbage is chock full of fiber. And of all the nutrients that help with weight loss, fiber is perhaps the most powerful. Research shows that people who are able to lose weight and maintain weight loss consume an average of 33% more dietary fiber than their overweight counterparts. (Psst. If you’d like to be one of those successful people, join my online weight loss program so you can lose weight and never find it again!)
Due to the lovely anthocyanins (an antioxidant) found in red (purple) cabbage and dark green kale, these miracle vegetables are strong inflammation fighters. Just 1/2 cup of red cabbage provides 30 milligrams of anthocyanins.
Amazingly, raw cabbage has actually been shown to help cure stomach ulcers.
Of all the foods that help lower cholesterol, cabbage is one of the most effective. Cabbage prevents bile from absorbing fat after a meal, which lowers the overall amount of cholesterol in the body.
Raw cabbage contains natural compounds called glucosinolates that have amazing anti-carcinogenic properties and can actually inhibit the growth of cancer cells.
Cabbage can even help you find your inner Einstein since the nutrients in this veggie can actually make your brain function better.
To Cook or Not to Cook – That is the Question
Heating cabbage can break down some of the beneficial nutrients in it (like glucosinolates), so, while there are still plenty of health benefits in cooked cabbage, eating raw cabbage has some extra benefits. However, if you have problems with your thyroid, it may be wise to avoid raw cabbage since the isothiocyanates in raw cabbage can inhibit thyroid function. Cooking cabbage – like in this delicious Sesame Stir-Fry – deactivates the isothiocyanates.
I Love Grocery Shopping – Not
As much as I appreciate the health benefits of cabbage, my extreme dislike for grocery shopping causes me to love cabbage for an entirely different reason.
Purchase lettuce from the grocery store and you better eat it within a day or two. Kale gives you a few extra days, but if you wait more than a week, it may start to become wilty. But a good head of cabbage can stay fresh in the crisper drawer for two, and sometimes up to three weeks.
This means I can stock my frig with a head of cabbage or two (and load my freezer with several bags of frozen blueberries), – and when the lettuce and kale and bananas are gone – no need to sprint to the grocery store. I significantly extend the number of days I can avoid the dreaded grocery store. Two points for cabbage.
What to Eat this Lemon Tahini Cabbage Slaw With
Brazilian beans. Lemon Tahini Cabbage Slaw and these Brazilian Beans. The perfect match.
Lemon Tahini Cabbage Slaw
Yield 6 cups
With its gorgeous colors, amazing crunch, and fresh taste, this Lemon Tahini Cabbage Slaw is perfect for a healthy picnic, packed lunch, or just about any meal.
2 cups finely shredded red cabbage
2 cups finely shredded green cabbage
1/2 large sweet onion, thinly sliced (or more if you really like onion)
1/2 small fennel bulb, sliced into thin slivers (about 1 cup)
2 small carrots, julienned
2 medium kale leaves, cut into very thin ribbons (about 2/3 cup)
3/4 (heaping) teaspoon salt
1/4 cup fresh lemon juice
2 tablespoons + 1 teaspoon tahini
3 1/2 teaspoons granulated onion
2 - 3 cloves garlic, crushed
2 tablespoons toasted sesame seeds
- Place vegetables in a large bowl. Sprinkle with salt and mix well. Set aside for 30 to 45 minutes.
- In a separate bowl, whisk together lemon juice, tahini, granulated onion, and crushed garlic.
- After vegetables sit for 30 to 45 minutes, thoroughly drain water from the vegetables.
- Drizzle tahini dressing over the vegetables and toss well.
- Mix in toasted sesame seeds.
Slaw keeps in the fridge for 4 days.
Mix 1 teaspoon dulse flakes in with sesame seeds.