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Tangy Ginger Slaw Recipe

Tangy Ginger Slaw Recipe photo by Taste of Home

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Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.

This recipe is:

Quick

Diabetic Friendly

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Tangy Ginger Slaw Recipe

Prep: 30 min. + chilling

Yield: 3 Servings

30 30

Ingredients

2 cups shredded cabbage
1 small carrot, shredded
2 tablespoons finely chopped sweet onion
1 to 2 radishes, shredded
2 tablespoons white balsamic vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame seeds, toasted

Directions

In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving. Yield: 2 cups.

Nutritional Facts 2/3 cup equals 48 calories, 2 g fat (trace saturated fat), 0 cholesterol, 119 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Tangy Ginger Slaw in Cooking for 2 Spring 2008, p35

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Tangy Ginger Slaw

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(1-1) of 1 reviews

Reviewed on Jan. 02, 2009 by kelmom4

The dressing was delicious and sooo fresh tasting with the ginger and garlic. I substituted low sodium soy sauce for half the amount of vinegar to suit my family's taste. Even the kids loved it!