Ginger-Cabbage Salad

10 Reviews

“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.” - by USA WEEKEND columnist Jean Carper

Ingredients

3/4 cup pickled ginger
4 cups shredded cabbage, green or red
1 cup shredded carrots
1/2 cup peanuts, crushed
1/4 cup mirin (sweetened Asian wine)
1/4 cup rice vinegar
4 scallions, sliced

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Metric US

Original recipe yields 6 servings

Directions

Combine all.

Nutrition

Amount Per Serving (6 total)

Calories
161 cal
8%

Fat
6.2 g
9%

Carbs
20.1 g
6%

Based on a 2,000 calorie diet

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Reviews (10)

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LynnInHK

Jul. 24, 2005

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

Ioyces

Dec. 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 ..." See moresugar 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!"