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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."
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Ingredients

servings 161 cals
Original recipe yields 6 servings

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Footnotes

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

Nutrition Facts


Per Serving: 161 calories; 6.2 g fat; 20.1 g carbohydrates; 4.1 g protein; 0 mg cholesterol; 327 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 14 Ratings

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Most helpful positive review

Very nice blend of flavors. I also added about 2 tbsp of the ginger pickling juice to make it more gingerly.

Most helpful critical review

it was a bit mild for my taste but perhaps it's becos i used distilled white vinegar instead of rice vinegar and also omitted the mirin. I added 1/2 cup of soy sauce, 1/4 cup of olive oil, 1/2 c...

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Very nice blend of flavors. I also added about 2 tbsp of the ginger pickling juice to make it more gingerly.

it was a bit mild for my taste but perhaps it's becos i used distilled white vinegar instead of rice vinegar and also omitted the mirin. I added 1/2 cup of soy sauce, 1/4 cup of olive oil, 1/2 c...

Fresh, quick and easy! I used a Chardonnay instead of the mirin and added some wasabi to give it a kick. It turned out great.

This was good but very sweet. I left out the peanuts, and the salad definitely seemed to be lacking, so next time I'll use cashews (I don't eat peanuts). I added half of a red pepper, and I crum...

Wow! It's just like my favorite mongolian resaurant "Kahn's". So yummy and so easy. I used the prechopped coleslaw mix, the prejulienned carrots. I made my own pickeled ginger using this re...

This is that recipe that I make anytime I have to come up with something that is simple, elegant, and delicious. The only thing I've modified is that I chop the pickled ginger to make it flow on...

This salad is pretty good, if you follow the other reviewers' suggestions. I made it as-is, and found it quite bland. Then I added 1/4c olive oil, 1/4c soy sauce, and 1/4c sugar, and the result ...

I made as is, plus sprinkled generously Roland brand Ginger Oil (found in the International section of some supermarkets) over the final product. This made it so much better, as it balanced out...

I used red cabbage and was very pleased with how colorful this dish turned out. I recommend adding a sprinkling of lime/lemon juice to the dressing before tossing.