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Tangy Ginger Slaw

 Tangy Ginger Slaw
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.
3 ServingsPrep: 30 min. + chilling

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,

2 of 2

Tangy Ginger Slaw (continued)

Nutritional Facts: 7 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.