- recipe -

Winter Slaw

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Winter Slaw

Try this technicolor cabbage slaw, which is livened up with fresh mint, pomegranate seeds, and chopped walnuts.

Russians consume more cabbage than those in any other country that counts its intake: about 40 pounds per person per year. By comparison, the average American eats only about 9 pounds annually. This dish is a fresh take on a traditional cabbage slaw that Eastern Europeans have enjoyed for centuries.

Makes six servings
Prep time: 20 minutes

Ingredients

  • 1 1/2 heads green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 1/2 red onion, thinly sliced
  • 2 carrots, thinly sliced into short strips
  • 1 small handful fresh mint leaves, thinly sliced
  • 1 tbs. Dijon mustard
  • 1 tsp. apple-cider vinegar
  • 1 tsp. olive oil
  • Juice of 1/2 lemon (about 1 tbs.)
  • 1/2 tsp. honey or coconut palm sugar
  • 1/2 tsp. salt, or more to taste
  • 1/2 cup chopped walnuts, divided
  • 1 cup pomegranate seeds, divided

Directions

  • In a large mixing bowl, add the cabbages, onion, carrots, and mint leaves. In a separate bowl, combine the mustard, vinegar, oil, lemon juice, honey, and salt.
  • Pour the liquid into the cabbage mixture, and combine with your hands. Taste and add salt if needed. Mix in two-thirds of the walnuts and pomegranate seeds with your hands, and then scatter the remaining walnuts and pomegranate seeds on top. For best results, cover and refrigerate for at least an hour before serving.

Tip: Cabbage delivers vitamins C and K, sulfur, and folate. And the purple hue of the red variety signals bonus levels of inflammation-busting phytonutrients.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

This originally appeared as “Hearty Traditions” in the December 2017 issue of Experience Life.

is a U.S. Navy translator, food blogger, and nutrition enthusiast. He is the author of two cookbooks, The Ancestral Table: Traditional Recipes for a Paleo Lifestyle and Paleo Takeout: Restaurant Favorites Without the Junk. His third cookbook, due in spring 2018, will focus on heritage-inspired cooking.

Photography by Russ Crandall

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