Gingery Asian Slaw
Recipe type: side dish
Cuisine: Asian
Serves: 4 servings
  • 2 cups thinly sliced red cabbage (from about a quarter of a medium red cabbage)
  • 2 cups thinly sliced green cabbage (I used regular green cabbage, but napa would be good here as well)
  • 1 medium carrot, peeled and julienned or grated
  • ¼ cup unseasoned rice wine vinegar
  • juice from ½ lime
  • 1½ teaspoons freshly grated ginger
  • ½ to ¾ teaspoons salt, to taste
  • 1 tablespoon olive oil
  1. Place the cabbage and carrot in a medium bowl. In a separate small bowl, whisk the rice wine vinegar, lime juice, ginger, salt, and oil together until combined. Pour into the bowl with the cabbage and carrot. Stir and toss well until well coated. Let stand for about 30 minutes to allow the flavors to develop. Toss again and serve.
Recipe by Spoon With Me at