Ginger Sesame Slaw
User Reviews
5
Ginger Sesame Slaw
Description
This slaw features finely shredded cabbage and carrots mixed with a dressing made from rice wine vinegar, toasted sesame oil, pickled ginger, and salt. The vinegar gives a light acidity balanced by the aroma and flavor of toasted sesame oil. Pickled ginger adds a subtle sweet-spicy tang while scallions offer mild onion notes. Toasted sesame seeds contribute a nutty crunch when included.
The slaw is prepared by tossing the shredded vegetables with the dressing just before serving to maintain crispness. It is ideal as a side dish or a topping for sandwiches and Asian-inspired dishes.
Variations include adding thinly sliced red peppers or broccoli slaw, incorporating honey for sweetness, soy sauce for umami depth, or sriracha for added heat.
Ingredients
- 16 ounces cabbage shredded
- 16 ounces carrot shredded
- ⅓ cup pickled ginger
- 1 Tablespoons rice wine vinegar seasoned
- 2 teaspoons sesame oil toasted
- ¼ teaspoons salt
- ¼ cups scallion optional, sliced thin
- sesame seeds optional, toasted
Instructions
- Place the cabbage in a medium sized serving bowl
- In a small bowl, whisk together remaining ingredients.
- Pour over cabbage mixture and toss to coat.
- Serve immediately.
Notes
- Try adding thinly sliced red peppers or broccoli slaw for extra color and texture.
- Add a teaspoon of honey if the slaw tastes too tart.
- Incorporate soy sauce or tamari to increase Asian flavor depth.
- Add sriracha for a spicy kick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 63kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 168mg | 7% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 111IU | 2% |
| Vitamin C | 42mg | 47% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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