Cabbage and Fennel Slaw


  • 1/4 small head red cabbage (about 1 pound), shredded

  • 1 large fennel bulb, trimmed, halved, and sliced very thin

  • 2 large carrots, shredded

  • 1/4 cup thinly sliced scallion greens (from 2 scallions)

  • 1 teaspoon minced peeled fresh ginger

  • 1/4 cup fresh orange juice

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons cider vinegar

  • Coarse salt and ground pepper


  1. In a large bowl, toss together cabbage, fennel, carrots, and scallion greens.

  2. In a small bowl, whisk together ginger, orange juice, oil, and vinegar; season with salt and pepper.

  3. Pour dressing over vegetables and toss to coat completely. Refrigerate at least 30 minutes (or up to 1 1/2 hours).

  4. Toss slaw before serving.

Sautéed Cabbage with Fennel and Garlic


  • 1 small head cabbage (1 1/4 pounds), cored and sliced thin

  • 1 tablespoon extra-virgin olive oil

  • 1 fennel bulb, fronds minced, stalks discarded, bulb halved, cored, and sliced thin

  • Salt

  • 2 garlic cloves, minced to paste

  • 1/4 teaspoon red pepper flakes

  • 2 teaspoon lemon juice

  • 2 tablespoon grated Parmesan cheese


  1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl.

  2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes.

  3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.

Chicken & Edamame 
Stir-Fry Slaw 
with Sriracha Peanut Vinaigrette


  • 2 stalks celery, thinly sliced

  • 1 napa cabbage, cored and sliced crosswise into thin ribbons

  • 1 large carrot, sliced into thin coins

  • 5 scallions, thinly sliced, white and green parts divided

  • 2 tbsp natural unsalted crunchy peanut butter

  • 2 tsp reduced-sodium soy sauce (tamari for gluten free)

  • 2 tsp sriracha

  • 1/2 tsp raw honey

  • 4 tbsp rice vinegar

  • 1 cup edamame

  • 2 tsp safflower oil

  • 2 large cloves garlic, minced

  • 1 lb boneless, skinless chicken breast, cut into thin pieces (TIP: Cut breast in half lengthwise and then slice crosswise into 1/8-inch-thick pieces.)

  • 1/4 cup roasted unsalted peanuts, chopped


  1. In a large wide bowl, toss together celery, cabbage, carrot and green parts of scallions. Set aside.

  2. In a small bowl, whisk together peanut butter, soy sauce, sriracha and honey. Add vinegar a little at a time, whisking constantly, into a smooth vinaigrette. Set aside.

  3. Set a wok or large deep skillet on high. Add edamame and 1 tbsp water and stir-fry for 2 minutes, until edamame is hot and bright green.

  4. Add oil, white parts of scallions, and garlic; sauté for 30 seconds. Add chicken and stir-fry for 2 minutes, until cooked through. Add wok ingredients to bowl with cabbage mixture, drizzle with vinaigrette and toss to combine. Sprinkle peanuts over top.


Thai Chicken Tacos


  • 4 5-oz boneless, skinless chicken breasts

  • 1 cup low-sodium chicken broth

  • 2 cloves garlic

  • 2 tbsp fresh lime juice, divided

  • 2 tbsp creamy all-natural unsalted peanut butter

  • 1 tbsp reduced-sodium soy sauce (or tamari for gluten free)

  • 1/2 tsp ground ginger

  • 1 tbsp red curry paste

  • 2 tbsp sugar, divided

  • 1 1/2 tbsp coconut flour

  • 8 6-inch corn tortillas

  • 1 Roma tomato, seeded and chopped

  • 1 cucumber, seeded and chopped

  • 1/2 cup chopped red onion

  • 1/4 cup chopped fresh mint

  • 1 tbsp rice vinegar

  • 2 cups shredded red cabbage


  1. In a 4- to 6-qt slow cooker, place chicken. In a blender, combine broth, garlic, 1 tbsp lime juice, peanut butter, soy sauce, ginger, curry paste and 1 tablespoon sugar; blend until smooth. Pour over top of chicken and stir gently to coat. Cover and cook on low for 6 to 7 hours, until chicken is tender.

  2. Stir and increase heat to high. With a slotted spoon, remove chicken and transfer to a cutting board; set aside until cool enough to handle. Remove ½ cup broth mixture from slow cooker and transfer to a small bowl. Add coconut flour to bowl and stir to form a smooth paste. Return broth-flour mixture to slow cooker and whisk until smooth; cover.

  3. Preheat oven to 350ºF. Arrange tortillas in 2 equal stacks and wrap each stack in foil. Transfer to a baking sheet and bake for 15 to 20 minutes, until heated through.

  4. Using 2 forks, shred chicken and return to slow cooker; stir to coat. Cook for 10 minutes, until heated through.

  5. Meanwhile, in a medium bowl, combine tomato, cucumber, onion and mint. Add vinegar, remaining 1 tbsp lime juice and 1 tablespoon sugar; mix thoroughly. To assemble, spoon cabbage, chicken and tomato-cucumber mixture into center of each tortilla, dividing evenly.


Cucumber Kale Wraps with Zesty Peanut Sauce


  • 2 large cucumbers

  • 1/2 tsp plus pinch sea salt, divided

  • 4 large curly kale leaves, washed, patted dry and tough stems removed

  • 1 cup canned chickpeas, drained and rinsed

  • 2 pinches each ground black pepper and chile powder, divided

  • Pinch ground cumin

  • 1 orange bell pepper, finely chopped

  • 1 1/3 cups shredded purple cabbage

  • 1/4 cup chopped cherry tomatoes

  • 1/4 cup fresh alfalfa sprouts

  • 3 tbsp finely chopped fresh cilantro leaves

  • 1 small clove garlic, minced

  • 1/2 cup natural unsalted creamy peanut butter

  • 1 tbsp reduced-sodium tamari sauce (GF soy sauce)

  • 2 tsp fresh lime juice

  • 1 1/2 tsp raw honey

  • Pinch ground ginger


  1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

  2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.

  3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.

  4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

  5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.