February 2006 Red Cabbage Slaw 4 cups thinly sliced red/purple cabbage (about 1/2 of an average-sized head) 1 tsp salt 1 medium-sized cucumber, peeled, seeded and thinly sliced (about 1 cup) 1 cup fresh spinach 1 red bell pepper, thinly sliced 1-2 tsp, minced jalapeno or hot pepper 1/4 cup apple cider vinegar 2 tsp maple syrup or more to taste 2 tsp minced fresh ginger or a dash of ground (optional) 1. Mix cabbage with salt in medium bowl. Place small plate on top of cabbage, and weight with heavy can. Let stand 30 minutes to soften cabbage. 2. Stir in cucumber, spinach, red bell pepper and hot pepper 3. Mix vinegar, maple syrup and ginger (if using) in small bowl. Add to cabbage mixture and mix well. Let stand 30 minutes at room temperature to allow flavors to blend before serving. Makes about 4 (1 cup) servings: Calories: 25 Protein: 1 grams Fat: < 1 grams Carbs: 6 grams Fiber: 1 gram Sodium: 404 mg Cholesterol: 0 grams Counts as 1 check mark for my 5-A-Day friends. From Vegetarian Times, Feb 2006 www.vegetarians.com Archived Recipes Copyright 2002-2006 - Lisa Merrill