Cabbage Salad with Ginger-Soy Dressing

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

Nutritional Information

Amount per serving
  • Calories: 156
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 5g
  • Protein: 2g
  • Carbohydrate: 16g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 560mg
  • Calcium: 36mg

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. 1. Whisk together first 6 ingredients in a small bowl.
  2. 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.
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