Wombok Cabbage & Mint Salad
Wombok in Australia, Napa cabbage in the US, Chinese cabbage the world over! A member of the brassica family that’s popular in Asian style cuisines the leaves are lighter, more delicate and less waxy than the average cabbage with a crisp, mild and slightly sweet flavour eaten both raw and cooked.
I love this cabbage, it stores well, is versatile and I find that it is a little easier for people to digest than some other cabbages. Mint is a culinary herb with medicinal properties. Mint is stimulating, aids digestion and has anti-inflammatory nutrient properties.
- Prep 10 mins
- Cook Time 0
- Difficulty Low
- Servingmakes 4 cups
- Heart Healthy
Heart Healthy recipes have lots of whole grains, fruits & vegetables. A diet rich in plant foods, low in refined fatty foods can help lower cholesterol.
- High Fibre
High fibre foods are an important part of a healthy digestive system. Whole grains, fruits, vegetables, nuts and seeds are high in fibre.
- Low Carb
Low-Carb recipes have a low carbohydrate count. No sugar, no grains; no legumes, no starchy vegetables, no high sugar fruits or milk.
- Vitamin C
Vitamin C rich foods help support a healthy immune system. Vitamin C is necessary for cellular tissue growth, development and repair.
- Vitamin K
Ingredients
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Method
Wombok Cabbage and Mint Salad
FINELY slice Chinese | Napa | Wombok cabbage. You can use a food processor if you are doing a large batch
DESTEM MINT by pulling the leaves off the stem and tear leaves into smaller pieces or leave whole.
MIX cabbage and mint.
SERVE as is, with Asian style dressing or peanut ginger dressing or for something creamy that is not mayo try this whipped preserved lemon cucumber tahini sauce
STORE in a covered glass container in the fridge.
Tips + Suggestions
Low FODMAP and IBS limit to 1 cup per serving to start with and see how your body feels.