Physicians Committee for Responsible Medicine (PCRM)


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Recipe of the Week

June 27, 2017

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Cabbage and other cruciferous vegetables contain substances that reduce inflammation and lower your risk for bladder, breast, colon, liver, lung, and stomach cancer.


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Rainbow Coleslaw

This salad is a rainbow of gorgeous colors, and its flavorful, gingery dressing will keep you coming back for "just one more taste." The cabbage in this recipe adds numerous nutritional benefits and contains a group of cancer-fighting compounds called indoles that can help fight-off breast cancer cells.

Makes about 6 cups (6 servings)


2 cups finely shredded green cabbage 
2 cups finely shredded red cabbage
2 tablespoons dry roasted peanuts 
1/2 cup finely chopped fresh cilantro 
1/2 cup finely chopped sweet onion 
1/2 cup sliced celery 
1 carrot, grated or julienned
2 tablespoons sesame seeds
1 garlic clove, minced or pressed 
1 tablespoon minced fresh ginger 
1 tablespoon soy sauce 
2 tablespoons apple juice concentrate 
1/4 cup seasoned rice vinegar
1/4 teaspoon ground black pepper


Combine cabbage, carrot, celery, onion, cilantro, and peanuts in a large bowl. 

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

In a small bowl, mix vinegar, apple juice concentrate, soy sauce, ginger, garlic, and black pepper. Just before serving, add to the salad and toss to mix. 

For the best quality, eat coleslaw that has been tossed with dressing on the same day. If making ahead of time, refrigerate shredded vegetables for up to one day and toss with dressing when ready to serve.

Source: The Survivor's Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D. 

Per serving: Calories: 87; Fat: 3.4 g; Saturated Fat: 0.5 g; Calories from Fat: 35.1%; Cholesterol: 0 mg; Protein: 2.6 g; Carbohydrates: 13.6 g; Sugar: 8.4 g; Fiber: 2.5 g; Sodium: 362 mg; Calcium: 41 mg; Iron: 0.9 mg; Vitamin C: 23.2 mg; Beta-Carotene: 841 mcg; Vitamin E: 0.4 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

  Physicians Committee for Responsible Medicine

5100 Wisconsin Ave., N.W.
Suite 400
Washington, D.C. 20016
Contact: 202-686-2210

Food for  Life

Food for Life is an award-winning Physicians Committee for Responsible Medicine program designed by physicians, nurses, and registered dietitians that offers cancer, diabetes, and kids classes that focus on the lifesaving effects of healthful eating. Each class includes information about how certain foods and nutrients work to promote health, along with cooking demonstrations of simple and nutritious recipes that can be recreated easily at home. Learn more here >>

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