Eat veggies
Napa Cabbage Coleslaw with Ginger Dressing
This bright, colourful, coleslaw is a must-have at your next BBQ, picnic, or potluck. The cabbage, snap peas, carrot, and red pepper pair well with this flavourful dressing. For a gluten-free version substitute regular soy sauce for a wheat-free soy sauce.
Updated
Ingredients
Dressing
- 1/4 cup rice vinegar (60 mL)
- 2 Tbsp chopped fresh cilantro (30 mL)
- 1 Tbsp low sodium soy sauce (15 mL)
- 1 garlic clove, minced
- 1 Tbsp fresh ginger, minced (15 mL)
- 1 jalapeno pepper, finely chopped
- 1 1/2 Tbsp canola oil (22 mL)
- 1 Tbsp sesame seeds (15 mL)
- 1/2 tsp granulated sugar (2 mL)
Salad
- 8 cups Napa cabbage (2L)
- 1 small red pepper, cut into thin strips
- 2 green onions, chopped
- 2 medium carrots, grated
- 2 cups slivered snap peas (500 mL)
- 1/3 cup slivered almonds, toasted (75 mL)
Directions
- In a small bowl or glass jar, combine rice vinegar, cilantro, soy sauce, garlic, ginger, jalapeno pepper, canola oil, sesame seeds and sugar. Whisk or shake vigorously and set aside.
- In a large salad bowl, toss together cabbage, peppers, green onion and carrot. Shake dressing again and pour over salad ingredients. Toss to coat vegetables.
- Add snap peas and almonds before serving. Toss again and serve immediately.
Nutritional Analysis
| Calories | 120 |
|---|---|
| Total Fat | 7 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 105 mg |
| Carbohydrates | 11 g |
| Fiber | 3 g |
| Protein | 3 g |
