Green Cabbage Grilled, Raw or in Slaw

Our four favorite recipes using this under-rated superfood either fired on your grill, raw in salad or in a healthy slaw.

SIMPLE SEEDY SLAW (VEGAN)

Ingredients:

For the slaw:

• 4 cups shredded cabbage (or sub out 2 cups of the cabbage for 2 cups shredded karinata kale)

• 2 medium carrots, peeled and shredded

• 1 small red onion, peeled and thinly sliced

• 2 avocados, pitted and cubed (optional)

• 3/4 cup mixed seeds (pepitas, sunflower seeds, sesame seeds, poppy seeds)

Lemon Dressing:

• ¼ cup olive oil

• 2 to 3 tablespoons lemon juice, to taste

• 1 clove garlic, pressed or minced

• ½ teaspoon ground cumin

• ½ teaspoon salt

Instructions:

Whisk together the ingredients for the dressing. Add all the vegetables and toss with the dressing, and then mix in the seeds. Taste and add more lemon or a dash of apple cider vinegar if needed.

CHINESE CHOPPED CHICKEN SALAD WITH GREEN CABBAGE

Recipe adapted from KaleJunkie

Ingredients:

• 1 lb organic skinless chicken thighs (or breast!

• 1 head green cabbage, thinly sliced

• 1 cup sliced carrots

• 1 bunch red or green onion, thinly chopped

• 1/2 cup cilantro, roughly chopped

• 3 tb black sesame seeds

• 3 tb white sesame seeds

• 1/4 cup pumpkin seeds (optional)

• 1 cup mandarin oranges (optional)

For the Dressing:

• 1/3 cup coconut aminos

• 2 tb red wine vinegar, apple cider vinegar, or champagne vinegar

• 3 tb olive oil, avocado oil, or grapeseed oil

• 2 tb sesame oil

• 2 tsp ground ginger

• 1 tsp onion powder

• 1 lime

Instructions:

1. In a small bowl, whisk together the ingredients for the dressing.

2. Place chicken in a bowl, along with 1/4 cup of the dressing, cover the bowl and place in the refrigerator for 30 minutes to marinate.

3. In a large bowl, add all of the ingredients for the salad, along with remaining dressing.

4. Remove chicken from the refrigerator.

5. Place a cast-iron skillet on the stove over medium heat, greasing well with oil so the chicken doesn’t stick.

6. Cook chicken for approximately six minutes on each side, until cooked through.

7. Remove chicken from heat, let cool, and slice into thin strips.

8. Add chicken to the salad, and use your hands to mix together the ingredients well.

9. Add salt and pepper to taste and more cilantro/sesame seeds if desired. Finish with lime juice.

SIMPLE GREEN CABBAGE SALAD WITH LEMON AND GARLIC

This light, tangy salad could not be simpler: shredded green cabbage tossed with lemon, garlic, olive oil and salt.

Ingredients:

• 1 garlic clove

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons extra-virgin olive oil

• 2 pounds green cabbage, cored and finely shredded

• Kosher salt

Instructions:

1. In a mortar, pound the garlic to a puree. Stir in the lemon juice and olive oil.

2. In a large bowl, toss the cabbage with the dressing. Season with salt and toss again. Serve right away or lightly chilled.

GRILLED GREEN CABBAGE STEAKS

Ingredients

• 1 green cabbage

• 2 tablespoons extra virgin olive oil or avocado oil

• 1 clove garlic, minced

• Kosher salt

• Freshly ground black pepper

• 1 teaspoon chopped fresh herbs of choice (rosemary, thyme, parsley)

Instructions

1. Light grill to medium-high heat and let it come up to temperature.

2. While the grill heats up, prepare the cabbage. Trim off a small part of bottom of the cabbage so it can stand up. Careful not to trim off too much as the stem is what helps it stay together. Standing the cabbage up, slice cabbage into 3/4-1 inch thick pieces. Cover both sides with oil and salt and pepper.

3. Place cabbage directly on the grill. Grill cabbage for 5-6 minutes, carefully flip, and grill for another 2-3 minutes depending on the thickness and until tender on the inside, but crispy on the outside.

4. Top with fresh herbs and sauce/condiment of choice. Enjoy!