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1
Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.
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2
Heat the sesame oil in a large saute pan over medium heat, then add the onion and a pinch of salt and saute until the onions are translucent, about 3 minutes.
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3
Add the Napa cabbage, red cabbage, carrots, and a pinch of salt and saute until the cabbage is slightly wilted, about 2 minutes.
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4
Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables.
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5
Remove from the heat and stir in the cilantro.
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6
Add some protein to this dish by stirring in 1 1/2 cups of shredded roasted chicken, tofu, or tempeh when you add the vinegar.
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7
This is a delicious addition and can turn a side dish into an entire meal.
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8
You may be wondering how to take on cabbage, the bocce ball of vegetables.
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9
Place the cabbage on a cutting board with the stem side down.
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10
Using a sharp chefs knife, cut the cabbage in half from top to bottom.
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11
Use the tip of your knife to remove the core.
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12
To shred cabbage by hand, hold the cabbage on the cutting board at an angle and give it a shave by making a thin slice down the flat (cut) side of the cabbage.
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13
Store in an airtight container in the refrigerator for 3 to 5 days.
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14
(per serving)
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15
Calories: 85
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16
Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)
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17
Carbohydrates: 11g
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18
Protein: 2g
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19
Fiber: 2g
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20
Sodium: 610mg
