Ginger-Cabbage Salad

Ginger-Cabbage Salad

Recent research shows that it’s health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C.

Yield:
6 servings
Servings:
6

Ingredients

  • ¾ cup pickled ginger
  • 4 cups shredded cabbage, green or red
  • 1 cup shredded carrots
  • ½ cup peanuts, crushed
  • ¼ cup mirin (sweetened Asian wine)
  • ¼ cup rice vinegar
  • 4 scallions, sliced

Directions

Step 1
Combine all.

Tips

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts (per serving)

161
Calories
6g
Fat
20g
Carbs
4g
Protein
Nutrition Facts
Servings Per Recipe 6
Calories 161
% Daily Value *
Total Fat6g 8%
Saturated Fat1g 5%
Sodium327mg 14%
Total Carbohydrate20g 7%
Dietary Fiber4g 14%
Total Sugars11g
Protein4g
Vitamin C25mg 125%
Calcium60mg 5%
Iron1mg 6%
Potassium300mg 6%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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source by allrecipe

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