Ginger Coleslaw Recipes

TANGY GINGER SLAW

Tangy Ginger Slaw image

Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 cups.

Number Of Ingredients 13

Ingredients

2 cups shredded cabbage
1 small carrot, shredded
2 tablespoons finely chopped sweet onion
1 to 2 radishes, shredded
2 tablespoons white balsamic vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1/4 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame seeds, toasted

Steps:

In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

GINGER-LIME COLE SLAW

Ginger-Lime Cole Slaw image

This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.

Provided by GREG IN SAN DIEGO

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup shredded red cabbage
2 cups shredded green cabbage
1 1/2 cups matchstick-cut carrots
1/4 cup chopped green onion
3 tablespoons lime juice
2 tablespoons sugar
2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
2 teaspoons vegetables or 2 teaspoons canola oil
1 1/2 teaspoons grated fresh ginger
salt & freshly ground black pepper
1/8 teaspoon red pepper flakes (optional)

Steps:

Chill cabbage, carrots, onions and cilantro.
Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
Place all other ingredients in a large bowl.
Toss the salad with the dressing.
Refrigerate salad 10 minutes before serving.

Nutrition Facts : Calories 63.8, Fat 0.2, Sodium 45.8, Carbohydrate 15.8, Fiber 2.8, Sugar 10.7, Protein 1.3

ASIAN COLESLAW WITH MISO-GINGER DRESSING

Asian Coleslaw With Miso-Ginger Dressing image

This is a favorite around here! Wonderful flavor! This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. So good. This recipe is from July 2004 of Food and Wine. MAKE AHEAD: The dressing can be refrigerated for up to 1 week.

Provided by NcMysteryShopper

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup rice vinegar, unseasoned
3 tablespoons white miso (shiro)
1 tablespoon mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon fresh ginger, finely grated
1 pinch sugar
3/4 cup grapeseed oil or 3/4 cup vegetable oil
salt & freshly ground black pepper
1/2 small green cabbage, shredded (4 cups)
1/2 small red cabbage, shredded (4 cups)
4 medium carrots, shredded
4 radishes, shredded
3 large scallions, white and light green parts only, julienned

Steps:

In a food processor, combine the rice vinegar, miso, mayonnaise, lemon juice, ginger and sugar and process until completely smooth. With the machine on, add the grapeseed oil in a slow and steady stream. Season the dressing with salt and pepper. Pour 1/2 cup of the dressing into a large bowl and refrigerate the rest for another use.
Add the green and red cabbage, carrots, radishes and scallions to the bowl and toss to coat thoroughly with the dressing. Serve slightly chilled or at room temperature.

Nutrition Facts : Calories 318.5, Fat 28.9, SaturatedFat 2.9, Cholesterol 0.6, Sodium 392.6, Carbohydrate 14.8, Fiber 4.3, Sugar 6.9, Protein 3.2

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