Serves 6 / After I found out that cabbage has more vitamin C than oranges, I started eating it at least once per week. Cabbage also contains essential minerals, including iodine, sulfur, calcium, magnesium, and potassium, so this tasty slaw really packs a nutritional punch. (Photo on page 38.)

3 cups thinly sliced green cabbage (about ¾ small head)
3 cups thinly sliced red cabbage (about ¾ small head)
4 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon minced fresh cilantro
1 tablespoon pure maple syrup
1 teaspoon coarse sea salt
6 tablespoons extra-virgin olive oil

1. Place sliced green cabbage in one bowl and red cabbage in another.
2. In a blender, combine lemon juice, mustard, cilantro, maple syrup, and salt. Blend; with motor running, slowly pour in oil. Pour half of vinaigrette over each bowl of cabbage. With clean hands, starting with green cabbage, massage each bowl of cabbage thoroughly, to coat (3 minutes each). Cover and chill for at least 30 minutes, or overnight.
3. Ten minutes before serving, remove cabbages from refrigerator. Using a slotted spoon, lift cabbage from juices and transfer to a single bowl; mix gently.

PER SERVING: 154 cal, 77% fat cal, 14g fat, 2g sat fat, 0mg chol, 1g protein, 9g carb, 2g fiber, 419mg sodium