Cabbage Salad with Ginger Dressing
Active Time: 15 minutes | Total Time: 15 minutes | Serves 4 | Vegan | Gluten Free
- ½ head purple cabbage
- 1 jalapeño
- 3 scallions
- 2 tablespoons grated fresh ginger
- 2 tablespoons unseasoned rice vinegar
- 2 tablespoons grapeseed or canola oil
- 2 teaspoons toasted sesame oil
- ½ teaspoon kosher salt
- 1 teaspoon brown sugar
- ½ cup fresh cilantro leaves
Cut the ½ head of cabbage crosswise in half. Using a large chef’s knife, thinly shred each piece (you should get about 8 cups). Put into a large bowl.
Cut the jalapeño lengthwise into quarters. Cut out the seeds and discard. Thinly slice the jalapeño crosswise into small pieces; add to the bowl. Thinly slice the scallions and add to the bowl.
Grate the ginger. In a small bowl, stir together the ginger, vinegar, grapeseed oil, sesame oil, salt, and brown sugar. Pour over the salad and toss well. Serve topped with cilantro.
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