When I was back in my Ohio hometown for Christmas, my sister, Rebecca, handed me a recipe that she requested I personally make-over for her. Since diabetes runs in our family, she was concerned about the calories—especially the sugar calories—in the salad. (It can always be surprising how many hidden calories can be found in a seemingly healthful salad!) Her recipe was an adapted version of the popular Gruner Salad from Good’s Wine Cellar Restaurant in Kewanee, Illinois.

This sweet and sour napa cabbage salad is absolutely delightful with it’s contrasting tastes and textures. I promise it’ll spectacularly please all of your taste buds!

sweet and sour napa cabbage salad

Makes 6 servings: 4 cups each

Dressing

• 3/4 cup organic corn oil (or oil of choice)
• 1/3 cup apple cider vinegar
• 1/2 cup granulated coconut sugar or turbinado sugar
• 2 tablespoons naturally-brewed tamari (soy sauce)
• 1 teaspoon freshly grated gingerroot, or to taste

Salad

• 1 small or 1/2 large head Napa cabbage, chopped or shredded (about 24 cups)
• 4 scallions, green and white parts, thinly sliced on the diagonal
• 1/4 cup sliced natural almonds, pan-toasted
• 3 tablespoons mixture of black and white sesame seeds, pan-toasted

Directions

1. Stir together the oil, vinegar, sugar, tamari, and ginger in a medium saucepan and bring to a boil over high heat for 1 minute. Let cool in the refrigerator.
2. Just before serving, toss the cabbage with the cool dressing–or serve the dressing on the side. Sprinkle with the scallions, sesame seeds, and almonds, and serve.

Per serving: 410 calories, 32g total fat, 4.5g saturated fat, 0g trans fat, 0mg cholesterol, 340mg sodium, 29g total carbohydrate, 4g dietary fiber, 23g sugars, 5g protein

Jackie’s Culinary Nutrition Tips!

• Use just enough dressing to coat the leaves. Try this: Toss the salad in half of the dressing and then serve the other half on the side. You can add more dressing if you need.
• When adding sugar, choose a less processed natural sugar, like coconut sugar. It has a more unique sweetness and richer color than standard white granulated sugar.
• When adding a crunchy topping to a salad, like nuts or seeds, make sure there is plenty for contrast. And toast or roast them for bonus flavor.