Get Your (Cruciferous) Veggies: All vegetables help fight disease, but veggies in the cruciferous family, which includes cabbage and radish, deserve an honorable mention for their glucosinolate content. These compounds, when ingested, are converted to compounds called isothiocyanates, which have been shown to be preventative against several types of cancers. This Asian-style slaw contains radish and both purple and savoy cabbage so it provides a triple dose of these compounds.
- Prep Time
2 cups peeled and diced butternut squash
2 tbsp safflower oil, divided
16 large shrimp, peeled and deveined (tails removed)
¼ tsp paprika, sea salt and ground black pepper
3 cups shredded savoy cabbage
2 cups shredded purple cabbage
1 cup thinly sliced radishes
1 red apple, cored and thinly sliced
¼ cup raw unsalted cashews, chopped
⅔ cup Sweet Maple Sesame Dressing, or to taste
1. Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper. In a medium bowl, toss squash with 1 tbsp oil. Roast in a single layer on sheet until softened and golden, about 25 minutes. Set aside to cool.
2. Meanwhile, in a small bowl, toss together shrimp, paprika, salt and pepper. In a large skillet on medium-high, heat remaining 1 tbsp oil. Add shrimp and sauté until pink, opaque and firm, 2 to 3 minutes. Transfer to a plate and let cool.
3. In a large bowl, combine savoy cabbage, red cabbage, squash, shrimp, radishes, apple and cashews. Drizzle with dressing and toss gently to coat, then divide among plates.
- Serving Size: ¼ of recipe
- Calories: 371
- Carbohydrate Content: 34.5 g
- Cholesterol Content: 103 mg
- Fat Content: 20 g
- Fiber Content: 6 g
- Protein Content: 17 g
- Saturated Fat Content: 2 g
- Sodium Content: 551 mg
- Sugar Content: 20 g
- Monounsaturated Fat Content: 5 g
- Polyunsaturated Fat Content: 11 g