If I were the New Years Resolution type of person, one resolution I’d make is to eat healthier in 2012. One way to do that? Eat more cruciferous vegetables! Bonus: members of the cabbage family are easy to find this time of year.
My mom made awesome coleslaw that spoiled me for typical deli versions. After years of making Mom’s recipe, one day I decided to kick the dressing up a notch and now I don’t make it any other way!
In a large bowl place:
1/2 head of cabbage (bok choy or regular green cabbage), chopped however you like it
1 broccoli ‘tree’–cut off the florets and chop them finely with a large knife. Then cut off and discard the dried-up end of the stalk, as well as the branch part. Peel the stalk that remains and grate it. Add the chopped florets and grated stalk to the cabbage.
2 carrots, peeled and grated
Dressing:
1/2 cup salad dressing (such as Kraft Miracle Whip)
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon liquid honey
Mix the dressing together then pour over the chopped vegetable mixture and combine thoroughly.
Garnish with toasted sesame seeds. Yum!
