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Cabbage Salad with Ginger-Soy Dressing

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

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

Nutrition 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

How to Make It

  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.

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

Essentials of Asian Cuisine: Fundamentals and Favorite Recipes