nutritional information

Per 1-cup serving:

  • Calories: 111
  • Protein: 3 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 17 g
  • Cholesterol: 0 mg
  • Sodium: 546 mg
  • Fiber: 3 g
  • Sugar: 9 g

Colorful Asian Slaw with Warm Ginger-Lime Dressing

Colorful Asian Slaw with Warm Ginger-Lime Dressing

Serves 6

30 minutes or fewer

A warm dressing of deglazed pan juices gives this room-temperature slaw a flavor boost. Top with tofu and serve over brown rice for a light supper.
  • 4 cups (8 oz.) thinly sliced savoy cabbage
  • 2 cups (6 oz.) thinly sliced red cabbage
  • 2 medium carrots (4 oz.), peeled and cut into very thin matchsticks
  • 1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks
  • ¾ tsp. kosher salt
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. plus 1 tsp. lime juice
  • 2 Tbs. brown sugar
  • 2 Tbs. canola oil
  • 1 large red onion, thinly sliced (2 cups)
  • 1 pinch salt, optional
  • 1 Tbs. plus 2 tsp. minced fresh ginger
  • ½ cup roughly chopped cilantro leaves
  • ¼ cup chopped roasted peanuts, optional

1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with kosher salt. Whisk together soy sauce, lime juice, 2 Tbs. water, and brown sugar in small bowl.

2. Heat oil in medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add soy sauce mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt.

3. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.

October 2011 p.74

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I agree with the other comments, it's so good! I like the warm dressing over fresh cabbage. I'm trying to eat more cabbage as it is healthy and super cheap

Amc - 2015-02-26 02:28:28

WOW! This recipe is outstanding. I used roasted pine nuts instead of peanuts, doubled the ginger and it was a explosion of flavor & texture. For those who eat meat, it would be great with grilled chicken & almond slivers. Try this recipe!!!!

Jordan Morgan - 2014-09-09 04:14:48

Sounds good. Hopefully taste as good as it sounds.

Ruth - 2014-02-02 00:07:42

Another to try

Rosalie - 2014-01-10 04:30:59

Great side dish. Fresh and tastes better after it sits for a while (like the next day).

Michele siconolfi - 2013-04-08 20:17:26

Brought it to a family gathering and it was a huge hit, several folks asked for the recipe.

ebat - 2012-05-10 20:46:31

I followed the recipe as written, turned out great! The peanuts make for a nice hearty crunch on top of the already crisp veggies! Also, it makes a large batch, which is perfect for summer picnics!

Caitlin - 2012-03-20 19:59:34

I'd add a splash of rice wine vinegar. Other than that, sounds fantastic!

Amara - 2012-02-10 01:04:12