Easy to eat (not too much chewing) and easy to make, this tasty and hearty salad/slaw is a great way of getting extra calcium into your diet (bok choy, nappa cabbage and sesame seeds all have lots of calcium!).
½ head cabbage (red or nappa), chopped
1 head bok choy, chopped
¼ cup cilantro (about 1/2 a bunch), chopped
1 cup mung bean sprouts
¼ cup sesame seeds
.33 cup fresh squeezed orange juice
2 tablespoon nama shoyu
1 tablespoon minced red onion or shallots
½ teaspoon minced garlic (1/4 to 1/2 a clove)
½ teaspoon minced ginger (about 1/4 inch long piece)
2 tablespoon cold-pressed sesame oil
In food processor, pulse together cabbage, bok choy, cilantro and mung sprouts until finely chopped.
In blender, blend together sesame seeds, sesame oil, orange juice, nama shoyu, ginger, garlic, and onion (if you have a high speed blender you don’t Really have to mince these before you throw them in) until smooth.
Toss cabbage mixture in sesame-sauce mixture and serve!
I’m guessing this could also be done with store-bought raw tahini instead of the raw sesame seeds and sesame oil.