Good food starts with good ingredients so I strongly recommend using locally grown organic foods when possible. So convinced, I now grow my own vegetables; this potluck dish included my last red cabbage of the summer. As a cook, there's nothing more heartwarming than enthusiastic eaters. Dress this colorful salad lightly just before mealtime, serve extra dressing on the side, and anticipate delighted responses from your guests.
Asian Coleslaw (adapted from Allrecipes.com)
4C green cabbage, thinly sliced
4C red cabbage thinly sliced
1 red bell pepper, thinly sliced
2 carrots, thinly sliced, longway
1/2 small red onion, thinly sliced
1/2-3/4 fresh cilantro, chopped
6T rice vinegar
6T olive oil
5T organic creamy peanut butter
3T organic tamari
3T brown sugar (or less)
2T fresh ginger, minced
2T garlic minced
Having done my undergraduate study in nutritional research, I have followed with interest trends on the impact of diet on health over the years. After reading the China Study (the largest nutrition/health study undertaken to date makes a strong case), I decided to adopt a locally sourced plant based diet and to share this lifestyle with others I care about. I enjoy feeding hungry people around my kitchen table or at tables around southern Maine. In recent years, I helped create the Partners for a Hunger Free York County, a group that is getting more farm fresh produce to local food pantries and meal sites.
Going one step further in April, I will attend a three month Macrobiotic Leadership Program at Kushi Institute to deepen my understanding of and strengthen my commitment to practices that support a "peaceful and balanced life." Yes, eating more veggies is part of a joyful practice..and I am delighted with every opportunity to share the delicious gospel of health and well being. Thanks for asking me to share this recipe.
Thank you Kathryn for this delicious recipe and sage advice and perspective.