Healthy, low-fat Asian slaw with red cabbage and carrots in a soy-ginger dressing.
Author: Erin Berdan
Recipe type: Side
Cuisine: Asian
Serves: 4 servings
Ingredients
½ small head of red cabbage, thinly sliced
1 tsp. salt
1 large carrot, shredded
1 scallion, thinly sliced
leaves from a few sprigs of fresh cilantro
1 tsp. grated fersh ginger
1 small clove of garlic, minced
2 tsp. sesame oil
1 Tbsp. reduced sodium soy sauce
1 tsp. rice vinegar
a pinch of sugar
1 tsp. black sesame seeds (optional)
Instructions
Place the cabbage in a colander and sprinkle with the salt. Massage the salt into the cabbage and let sit for 15 minutes. Rinse the cabbage under cold water and drain well.
In a small bowl, whisk together the sesame oil, soy sauce, ginger, garlic, rice vinegar and sugar.
In a large bowl, combine the cabbage, carrot, scallion, and cilantro.
Pour enough of the dressing over to coat the slaw. Let stand 15-30 minutes.
To serve, sprinkle with the black sesame seeds.
Recipe by white plate blank slate at https://whiteplateblankslate.com/asian-slaw/