On my new eating plan I need to eat 3 cups of sulfur rich veggies a day, this includes cabbage and onions. One of my favorite ways to prepare cabbage and onions is in coleslaw. Usually I make a spicy Mexican inspired slaw with peppers and cilantro. Now that I can’t eat peppers, though, I’m turning to other spices to get the heat I love so much. Not only does ginger have a nice heat to it, but it’s an anti-inflammatory food as well. The sesame ginger dressing for this slaw is excellent and would be good over romaine or spinach salad, too.

1/2 head of cabbage, shredded
1 med. onion, diced
2 med. carrots, shredded
Juice of one lemon
2 Tbs toasted sesame seeds
1 Tbs toasted sesame oil
1 Tbs rice wine vinegar
1/2 tsp grated ginger
1/2 tsp sea salt

Combine cabbage, onion and carrots in a large bowl. In a small dish, make dressing by whisking together lemon juice, sesame seeds, sesame oil, vinegar, ginger and salt. Pour dressing over the vegetables, toss well to evenly coat the vegetables. Chill at least a half hour before serving.