Recovering

Four days after Thanksgiving, and I am still trying to regain my equilibrium. I didn't overeat (I didn't show tremendous restraint either), but what I did eat on Thanksgiving was not what I would choose to eat or choose to prepare were I hosting the holiday. Without launching into a food-based jeremiad, let me just say that the Thanksgiving meal I ate satisfied neither my body nor my soul.

Due to the carb/processed food overload of the 26th, I have been craving really fresh, healthy foods: brown rice with cucumber and avocado with just a splash of Bragg's Liquid Aminos, vegetable sushi, etc., and that's what I have been eating, but my husband requires something a bit more substantial for his evening meal. Last night we had tempeh satay with a peanut dipping sauce, coconut couscous with cashews, and my favorite Moosewood slaw- so delicious! I love fresh cabbage- napa, savoy, or plain green, and any of these will work in the recipe below. Enjoy!

 Asian Slaw

4 cups shredded napa cabbage, or any variety you have access to

1 red bell pepper, diced

1 minced shallot (I used 1/4 cup finely chopped red onion)

3 Tablespooons fresh cilantro, roughly chopped

1 jalapeno pepper, chopped

Dressing

2 Tablespoons vegetable oil

2 Tablespoons dark sesame oil

3 Tablespoons rice vinegar

2 Tablespoons orange juice

2 Tablespoons soy sauce or Bragg's

3 Tablespoons sugar (I used maple syrup)

1 Tablespoon mirin

1 clove garlic, minced

Combine cabbage, red pepper, shallot, cilantro, and jalapeno pepper. In a small bowl, combine all the dresssing ingredients and combine. Pour the dressing over the cabbage mixture, and gently combine.