Warm Napa Cabbage Slaw

1. 1

   Whisk the vinegar, tamari, maple syrup, and ginger together in a bowl.

2. 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.

3. 3

   Add the Napa cabbage, red cabbage, carrots, and a pinch of salt and saute until the cabbage is slightly wilted, about 2 minutes.

4. 4

   Stir in the vinegar mixture and cook until the liquid is reduced by half and coats the vegetables.

5. 5

   Remove from the heat and stir in the cilantro.

6. 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.

7. 7

   This is a delicious addition and can turn a side dish into an entire meal.

8. 8

   You may be wondering how to take on cabbage, the bocce ball of vegetables.

9. 9

   Place the cabbage on a cutting board with the stem side down.

10. 10

    Using a sharp chefs knife, cut the cabbage in half from top to bottom.

11. 11

    Use the tip of your knife to remove the core.

12. 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.

13. 13

    Store in an airtight container in the refrigerator for 3 to 5 days.

14. 14

    (per serving)

15. 15

    Calories: 85

16. 16

    Total Fat: 3.7g (0.5g saturated, 1.5g monounsaturated)

17. 17

    Carbohydrates: 11g

18. 18

    Protein: 2g

19. 19

    Fiber: 2g

20. 20

    Sodium: 610mg

* Per serving · 4 servings · Values may vary.