6 C Napa or Won Bok (Chinese) cabbage, shredded
1 t salt
3 T ginger, finely chopped
4 cloves garlic, finely chopped
1 jalapeno pepper, finely chopped (see Hint below)
½ C cilantro (Chinese parsley), chopped
2 T vinegar

In a large ceramic or plastic bowl, add cabbage and sprinkle on salt, tossing well. Place a weight on the cabbage (a bowl or plate with anything heavy on it) and let sit a half hour. Drain. Add all other ingredients except the vinegar and mix well. Add vinegar and mix thoroughly. Let sit 30 minutes (overnight in refrigerator is better) before serving.

4 servings, each 38.7 calories:   4% from fat (0.2 g),  74% from carbohydrates (8.5 g),  22% from protein (2.5 g).  Sodium 138 mg,  Fiber 2.8 g.

Healing Heart Hint

Red jalapeno pepper adds color, but green will work as well. Remove stem and seeds before using. If fresh jalapeno is not available, canned will work, or use an Asian hot sauce, starting with ½ t and increasing to the hotness you prefer.

When working with hot peppers we recommend wearing rubber gloves and to be careful not to touch near one's eyes.

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©2000 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org