Break the fast cole slaw

MAKES 6 TO 8 SERVINGS

Scoop out cabbage and cut up vegetables the day before. Store them tightly in sealed plastic bags. Make dressing the day before; store in jar in the refrigerator; bring to room temperature just before dressing salad.

1 large red or green cabbage
1/2 head red cabbage, sliced very thin
1 head Napa cabbage, sliced very thin
1 large carrot, peeled and grated
1 daikon radish, peeled and grated
4 scallions, thinly sliced on the diagonal

Cut top off of large cabbage, hollow out the inside. Combine green, red and Napa cabbages, carrot, radish and scallions in a large bowl.

Just before serving dress cole slaw with enough celery ginger dressing (see accompanying recipe) so that it glistens but is not soggy. Place dressed salad in hollowed out cabbage; place on platter and serve. During the meal keep leftover cole slaw in the front of the refrigerator as you'll be refilling the cabbage bowl at an alarming rate. This salad will garner raves.

From Chef Tracy Griffith

Nutrition facts per serving: 100 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 6 g protein, 62 mg sodium, 11 g fiber