Arctic Char & Cabbage Slaw
Active Time: 30 minutes / Cook Time: 4-6 minutes / Total Time: 30 minutes
Makes 4 servings
- 6 cups shredded green OR Napa cabbage, from about ½ medium head
- 4 carrots, shredded or julienned
- 1 daikon radish, *(about 4 oz.) peeled and shredded or julienned
- 4 scallions, thinly sliced
- 2 tablespoons tamari or liquid aminos
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil**
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown rice vinegar OR white vinegar
- 1 tablespoon honey OR coconut sugar
- 2 teaspoons toasted sesame oil, divided
- ½ teaspoon fine sea salt, divided, plus more to taste
- ½ teaspoon ground black pepper, divided, plus more to taste
- 2 teaspoons sesame seeds, toasted**
- 2 teaspoons coconut oil
- 1 lb. boneless, skinless Arctic Char, cut into 4 pieces (can substitute any fish you’d like)
- In a large bowl, toss together the cabbage, carrots, radish, and scallions.
- In a small bowl or pint-sized jar with a lid, whisk or shake the soy sauce, lemon juice, olive oil, ginger, vinegar, honey, 1 teaspoon sesame oil, ¼ teaspoon each salt and pepper, and 1 teaspoon sesame seeds. Reserve 2 teaspoons dressing and toss the rest with the cabbage slaw. Sprinkle remaining teaspoon sesame seeds on top.
- Heat coconut oil over medium-high in a large skillet. When it shimmers, add 1 teaspoon sesame oil and let heat for a few seconds, while you sprinkle the fish evenly with ¼ teaspoon each salt and pepper.
- Place the fish presentation side down in the skillet and cook, undisturbed, for 2-3 minutes, or until the sides are beginning to look opaque. Flip and cook another 2-3 minutes, or until the fish flakes easily.
- Place about 2 cups slaw and a piece of fish on each of 2 plates. Drizzle each piece of fish with ½ teaspoon reserved dressing.
- Package remaining slaw, fish, and dressing in airtight containers, flaking the fish on top of the slaw and drizzling with dressing. Refrigerate until needed. Serve chilled for lunch tomorrow.
*If you can’t find daikon radishes or they’re overly large, substitute 5 unpeeled regular radishes.
**A mild-tasting, everyday extra-virgin olive oil is best here, so that it doesn’t compete with the other flavors.
*** To toast nuts and seeds, place them in a dry skillet over medium-low heat and cook, stirring often, until they begin to turn golden and give off a nutty smell. Watch them carefully: nuts go from toasted to charcoal in no time flat!
Nutrition Corner: Cabbage
Cabbage is part of the cruciferous vegetable family and contains health promoting sulfur containing compounds. Cabbage has been heavily studied and has been shown to provide cardiovascular and cancer protection as well as a decreased risk for type 2 diabetes. Other cruciferous vegetables include arugula, bok choy, broccoli, cauliflower, collard greens, kale, mustard greens, radish, turnip, and watercress.