Immune-Boosting Asian Coleslaw

Raw cruciferous vegetables retain more of their immune-boosting sulforaphanes. This Asian alternative to traditional coleslaw is colorful, crunchy and keeps well.
 
Serves 8.

½ head each green and purple cabbage, thinly sliced or shredded (total about 8 cups)
2 T. kosher salt (Do not use iodized salt; it changes the color of this dish.) 

3 carrots, grated
2 scallions, thinly sliced
2 T. sesame seeds

Dressing:
½ c. rice vinegar
1 T. sugar
2 T. dark sesame oil

•    In a food processor, grater or by hand, slice or grate the cabbage.
•    Place cabbage in a large bowl, sprinkle with the salt and mix to distribute the salt. Set aside for one hour or more to let the cabbage soften a bit.
•    Grate the carrots.
•    When cabbage is softened, drain off any liquid, rinse twice and drain well in a colander to remove salt. Taste to make sure salt has been removed.
•    Place cabbage in a bowl. Add carrots, scallions, and sesame seeds.
•    In a small bowl, whisk together the dressing ingredients.
•    Add the dressing to the cabbage mixture and mix well. Refrigerate for at least one hour before serving to allow flavors to mingle.

Nutritional Information per Serving: 78 calories, 1.6 g protein, 11.4 g carbohydrates, 3.6 g fat (.5 g saturated), 0 mg cholesterol, 3.6 g fiber, 250 mg sodium.