Ginger Lime Cole Slaw Recipes

GINGER LIME ASIAN SLAW

Steps:

• Combine the cabbage, carrots, apple, salt, and lime juice in a large bowl.
• In a medium skillet, cook the minced onion in 1 tablespoon of olive oil for 5 minutes. Add the ginger and cook for an additional 30 seconds.
• In a jar, mix the remaining tablespoon of olive oil with the honey and rice vinegar. Add the veggies from pan.
• Pour the dressing over the cabbage mixture and mix well. Refrigerate for an hour before serving. This will wilt a bit if you leave it in the refrigerator for a few days, but it still tastes great.

GINGER COLESLAW

Steps:

• Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.

GINGER LIME MANGO COLESLAW

Steps:

• In a small bowl, combine mayo, lime juice, honey, grated ginger, chili powder, onion powder, garlic powder, salt, and pepper. Whisk until smooth. Set aside.
• In a larger mixing bowl, combine chopped cabbage, shredded carrots, cilantro leaves, diced mango, and minced jalapeno. Toss to mix veggies evenly.
• Pour sauce over veggie mixture and stir to coat. Season to taste with additional salt and pepper if needed. Cover and chill for 2-3 hours. Stir again before serving. Sprinkle top with crumbled feta.*

TANGY GINGER SLAW

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.