I love this recipe.  I just made it tonight.  I happened to have a bag of pre-shredded cabbage from Trader Joes and wanted to use it up.  In the past I’ve used whole cabbages and if you get a small one it takes no time to slice yourself if you have a good sharp knife.  The pre-shredded was just as good, though.

I found this recipe in Laurie David’s “The Family Dinner: Great Ways to Connect With Your Kids, One Meal at a Time.” It’s not only a great dish to have at home, but perfect for hot summer picnics because it can handle the heat.  It’s sweet, pungent, crunchy, tart, and delicious.  Plus, its great for digestion as well as cleansing the digestive tract.   Buy cabbages that are heavy for their size and have nice tight outer leaves – that’s a good sign of freshness.

Here’s a few other facts you may not know about cabbage:

*It has more vitamin C than oranges

*Good natural source of iodine

*The outer leaves contain more vitamin E than the inner leaves.

If you like vinegar-y things, you will love this salad!

So here it is:

Cabbage Slaw

1 small white cabbage

1 large carrot

1 teaspoon salt

2 teaspoons sugar

¼ cup white wine vinegar

1 clove garlic, minced

2 tablespoons chopped fresh cilantro (optional)

1 tablespoon chopped fresh chives (I never add these in but the original recipe calls for it.)

To make about 3 cups:

Cut the cabbage into thin strips.  Grate the carrot, or just keep peeling it with the peeler so you get thin strips.  Toss the vegetables with the salt and sugar and let it sit for 15 minutes.

Drain the cabbage and carrot well, and toss with the remaining ingredients.

It’s SO EASY and SO QUICK!  And it goes great with rice and beans, or anything spicy or Mexican.

Enjoy!

Danielle