Tangy Ginger Slaw
TOTAL TIME: Prep: 30 min. + chilling
YIELD: 2 cups.
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.
Ingredients
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2 cups shredded cabbage
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1 small carrot, shredded
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2 tablespoons finely chopped sweet onion
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1 to 2 radishes, shredded
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2 tablespoons white balsamic vinegar
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1-1/2 teaspoons lime juice
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1 teaspoon sesame oil
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1 garlic clove, minced
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1/2 teaspoon minced fresh gingerroot
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1/4 teaspoon sugar
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1/8 teaspoon salt
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1/8 teaspoon crushed red pepper flakes
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1/2 teaspoon sesame seeds, toasted
Directions
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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.
Nutrition 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.
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