RECIPE IDEA: South Beach Cabbage Salad
Hi. It’s Lois at Recipe Idea Shop, telling you about South Beach Cabbage Salad. If you have been following my blog, you know that Don and I are following Phase 1 of the South Beach Diet, designed by Dr. Arthur Agatston, to reset our metabolisms and lose a couple of pounds after the cookie-laden holidays. (I do love my cookies!) I don’t get along with diets well and I’m always happy if I don’t GAIN weight. Don is doing great. The South Beach Diet works quite well for him.
I find the South Beach Diet recipes quite tasty. They use whole foods, herbs and spices, low-fat or healthier oils, and good, quality meats and vegetables. The various flavor combinations in the recipes are interesting and often new to me. This South Beach Cabbage Salad is no exception. It calls for sesame oil and rice wine, which gives it an Asian foods taste. Don and I thought this salad was super good. My recipe doubles the amount of oil and vinegar that the original recipe called for. It’s much better and still low cal/low fat.
This reminds me of the Asian Slaw recipe people made in the 1990s. But it’s missing the crispy Asian noodles. That would be a yummy addition, but then it wouldn’t fit the South Beach Diet.
Please comment and post your pictures when you make the recipe. We’d love to hear your thoughts.
Read on for recipe and nutrition…
South Beach Cabbage Salad
- 1/2 a small head of green cabbage washed and shredded
- 3 green onions scallions, white and tender green parts only, chopped or 1/4 cup chopped red onion
- 4 tablespoons dark sesame oil
- 4 tablespoons rice wine vinegar
- 2 tablespoons sesame seeds
- Mix the cabbage and onions.
- In a cup or small bowl, whisk together the sesame oil and vinegar.
- In a dry skillet over medium heat, toast the sesame seeds until browned. Watch carefully to prevent burning.
- Add the seeds to the oil and vinegar mixture and stir.
- Pour the oil and vinegar mixture over the cabbage and stir to combine.