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Cabbage, a member of the Cruciferae family, is related to kale, broccoli, collards and Brussels sprouts. It is very high in Vitamin C and fiber, and is proven to help lower the risk of cancer and promote good gastro-intestinal health.
Any type of cabbage will do for this delicious and simple slaw. Choose cabbage that feels heavy for its size with bright, unblemished leaves. Unused fresh cabbage can be stored up to 5 days by wrapping tightly in plastic wrap and putting it in the crisper drawer of the refrigerator.
½ head red cabbage, cored
½ teaspoon salt, plus more as needed
½ teaspoon sugar
¼ cup plain non-fat Greek yogurt
1 teaspoon honey
1tablespoon chopped fresh dill
1/2 cup chopped toasted pecans
1/3 cup golden raisins
1. Put the cabbage on a work surface, cut-side down and thinly slice crosswise. Put about 1/3 of the cabbage into a strainer set over a bowl. Stir together the ½ teaspoon salt and sugar and sprinkle some of it over cabbage. Add more cabbage, sprinkle more salt mixture over the top and continue until all cabbage has been added to strainer. Toss well and let stand, tossing occasionally, for about 2 hours, until cabbage is soft and has released some of its liquid.
2. In a mixing bowl, stir yogurt and honey together until combined. Squeeze cabbage with your hands to remove any more liquid and transfer to the mixing bowl. Add dill, pecans, and raisins and toss until very well mixed. Taste and add more salt, if needed. Serve immediately.
Serves 4