Purple cabbage slaw with lime dressing

Purple cabbage slaw with lime dressing. Raw red cabbage, Raw carrots, Raw spring onions.

Dr. Michael Greger & Robin Robertson

20 + 0 min · 4

Ingredients

• 350 g Raw red cabbage
• 110.422 g Raw carrots
• 30 g Raw spring onions
• 8 g Fresh coriander leaves
• 60 g Lime juice 100%
• 27.285 g Water
• 6.295 g Raw garlic
• 6.612 g White miso paste
• 0.422 g Fresh red onion
• 0.253 g Raw celery
• 0.422 g Raw red bell pepper
• 0.633 g Raw tomatoes
• 0.021 g Dried shiitake mushrooms
• 0.063 g Fresh parsley
• 0.022 g Ground black pepper
• 0.084 g Fresh ginger
• 1.266 g Molasses
• 0.211 g Tomato paste, no salt added
• 0.633 g Apple cider vinegar
• 0.688 g Lemon juice 100%
• 1.667 g Date

Preparation

1. For the date puree, soak 1.667 g pitted dates in 3.278 g boiling water for 1 hour. Blend with all that water and 0.056 g lemon juice; retain the pulp. These quantities are part of the ingredient totals.
2. Finely shred cabbage and carrot; slice spring onions and chop coriander. Place in a large bowl.
3. Use 15 g prepared Umami sauce 2.0 and 5 g Date syrup; their ingredient shares are included here. Whisk with lime juice, 15 g water, 6 g crushed garlic and 6 g miso.
4. Toss the salad with all the dressing. Leave for 15–20 minutes before serving. Prepare the two sauces in advance following their recipes; this salad has no cooking step.