Tangy Ginger Slaw

Name: Tangy Ginger Slaw
Prep time: 30 min
Total time: 30 min
Yield: 2 cups
Ingredients: 2 cups shredded cabbage; 1 small carrot, shredded; 2 tablespoons finely chopped sweet onion; 1 to 2 radishes, shredded; 2 tablespoons white balsamic vinegar; 1-1/2 teaspoons lime juice; 1 teaspoon sesame oil; 1 garlic clove, minced; 1/2 teaspoon minced fresh gingerroot; 1/4 teaspoon sugar; 1/8 teaspoon salt; 1/8 teaspoon crushed red pepper flakes; 1/2 teaspoon sesame seeds, toasted

Total Time Prep: 30 min. + chilling

Yield 2 cups

Test Kitchen Approved

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

2 cups shredded cabbage
1 small carrot, shredded
2 tablespoons finely chopped sweet onion
1 to 2 radishes, shredded
2 tablespoons white balsamic vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame seeds, toasted

Directions

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.

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.

Recipe Creator