Ginger-Cabbage Salad

Ginger-Cabbage Salad

10
USA WEEKEND columnist Jean Carper 0

"Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C."

Ingredients {{adjustedServings}} servings 161 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.2 g
  • 9%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Combine all.
Tips & Tricks
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Footnotes

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
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Reviews 10

  1. 13 Ratings

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LynnInHK
7/24/2005

Very nice blend of flavors. I also added about 2 tbsp of the ginger pickling juice to make it more gingerly.

Ioyces
12/20/2005

it was a bit mild for my taste but perhaps it's becos i used distilled white vinegar instead of rice vinegar and also omitted the mirin. I added 1/2 cup of soy sauce, 1/4 cup of olive oil, 1/2 cup of sugar and a sprinkling of sesame seeds as well..(inspired by another recipe found in this website, "Hallejulah noodles"). The end result tasted uncannily like a raw fish salad ("Yu Sheng") that the Chinese people in Singapore have during the Lunar New Year...next time, i will add smoked salmon!

Nicole
7/10/2007

Fresh, quick and easy! I used a Chardonnay instead of the mirin and added some wasabi to give it a kick. It turned out great.