Tangy Ginger Slaw Recipe

2.5 1 2
Tangy Ginger Slaw Recipe
Tangy Ginger Slaw Recipe photo by Taste of Home
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Tangy Ginger Slaw Recipe

Read Reviews
2.5 1 2
Publisher Photo
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.
Recommended: 20 Slider Recipes
MAKES:
3 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
3 servings
TOTAL TIME:
Prep: 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.
Originally published as Tangy Ginger Slaw in Cooking for 2 Spring 2008, p35

Nutritional Facts

2/3 cup: 48 calories, 2g fat (0 saturated fat), 0 cholesterol, 119mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. 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.
Originally published as Tangy Ginger Slaw in Cooking for 2 Spring 2008, p35

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kelmom4 User ID: 3208786 168076
Reviewed Jan. 2, 2009

"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!"

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