One of my class participants asked for something crunchy. Well, here it is....a healthy salad (from PCRM's The Cancer Survivor Guide) filled with a rainbow of colors and a tasty ginger dressing. Cabbage contains a group of cancer-fighting compounds called indoles, which help fight off breast cancer. So enjoy this combo: good taste, great fiber, and outstanding nutrition!

• 2 cups finely shredded green cabbage
• 2 cups finely shredded red cabbage
• 1 carrot, shredded or cut into matchsticks
• 1/2 cup thinly sliced celery
• 1/2 cup finely diced sweet onion
• 1/2 cup minced fresh cilantro
• 2 T dry roasted peanuts
• 2 T raw sesame seeds
• 1/4 cup seasoned rice vinegar
• 2 T apple juice concentrate
• 1 T soy sauce
• 1 T peeled and minced fresh ginger
• 1 garlic clove, minced or pressed
• 1/4 tsp black pepper

First, combine the cabbages, carrot, celery, onion, cilantro, and peanuts in a large bowl.

Toast the sesame seeds in a heavy skillet over high heat for about 2 minutes, stirring constantly, until they begin to pop and become fragrant. Cool, then grind them in a blender or food processor and add to the salad.

To make the dressings: Combine the vinegar, apple juice concentrate, soy sauce, ginger, garlic, and pepper in a small bowl. Just before serving, pour the dressing over the salad and toss till evenly coated.

This salad is best served immediately. If you must make the salad in advance, store the prepared veggies, then toss with dressing right before serving.