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.

6 servings


  • 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


  1. Combine all.


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 Fat 6g 8%
Saturated Fat 1g 5%
Sodium 327mg 14%
Total Carbohydrate 20g 7%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 4g
Vitamin C 25mg 125%
Calcium 60mg 5%
Iron 1mg 6%
Potassium 300mg 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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