Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, July 11, 2007

Sauté Cabbage Slaw

Jyoti's Tasty Tip:                                                               click on photo to enlarge

Deciding to be a vegetarian one day is a typical of me. No preparation at all nor an inquiry as to how to start to be a vegetarian. This dish became a staple of my diet, easy and comforting (minus the Bragg). I didn't have Bragg then, just soy sauce or tamari.

It didn't take long after I introduced this dish to our hot bar that it became very popular, second to our kale. I have received a lot of requests for this recipe and hopefully, learning the ingredients will not demystify this fabulous dish. Please enjoy it.

Remember, it's all about the taste!   Chef Jyoti                                                                            


Makes 4 servings



2 tablespoons organic canola oil
1 medium organic green cabbage, cored and shredded
1/4 medium organic red cabbage, shredded
1 medium organic carrot, grated
2 teaspoons sesame oil
1 tablespoon Bragg Liquid Aminos, or more
1 tablespoon sesame seed, toasted


  1. In a a large skillet, heat oil over medium heat.

  2. Stir in green and red cabbage, carrots, and pinches of of sea salt . Cook until cabbage is softened, about 3 minutes.

  3. Add sesame oil and Bragg's. Taste and adjust seasonings.

  4. Spoon in a platter and sprinkle with sesame seeds. Serve as a side dish in any special meal you prepare.

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2007 Talley's Green Grocery