Ginger-Cabbage Salad

Ginger-Cabbage Salad

10 Reviews 2 Pics
USA WEEKEND columnist Jean Carper
Recipe by  USA WEEKEND columnist Jean Carper

“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.”

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Adjust Servings

Original recipe yields 6 servings



  1. Combine all.

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Reviews (10)

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



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 time, i will add smoked salmon!



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.

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Amount Per Serving (6 total)

  • Calories
  • 161 cal
  • 8%
  • Fat
  • 6.2 g
  • 9%
  • Carbs
  • 20.1 g
  • 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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Fugi Salad


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Wilted Cabbage Salad with Bacon