Cabbage Salad with Ginger-Soy Dressing

recipe

Yield:

4 servings (serving size: 1 cup salad and 1 tablespoon dressing)

Nutritional Information

Calories 156
Fat 8 g
Satfat 1 g
Monofat 2 g
Polyfat 5 g
Protein 2 g
Carbohydrate 16 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 560 mg
Calcium 36 mg

Ingredients

1/3 cup rice vinegar
1/4 cup mirin (sweet rice wine)
1/4 cup low-sodium soy sauce
2 tablespoons Ginger Extract
2 tablespoons canola oil
1 teaspoon dark sesame oil
2 cups thinly sliced napa (Chinese) or Savoy cabbage
2 cups grated carrot
2 green onions, chopped
10 large mint leaves, thinly sliced
1/4 teaspoon freshly ground black pepper

Preparation

1. Whisk together first 6 ingredients in a small bowl.

2. Combine 1/4 cup dressing with napa cabbage and remaining ingredients, tossing well to coat. Cover mixture, and refrigerate at least 3 hours. Refrigerate remaining dressing, covered, up to two weeks.

Note: Ginger Extract contains few calories and no fat or cholesterol, so these values are not included in the salad's nutritional analysis.

Note:

Corrine Trang,

Essentials of Asian Cuisine: Fundamentals and Favorite Recipes

April 2004
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