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Shredded Cabbage Salad with Rice Vinegar, Ginger, and Sesame

Serves: Makes 4 servings

Ingredients:

  • 1-pound wedge green cabbage, cored and halved or quartered (about 4 cups)
  • ½ red onion


Dressing:

  • ⅓ cup unseasoned rice vinegar
  • ¼ cup canola or other flavorless vegetable oil
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 1 tablespoon toasted sesame oil
  • 1-inch piece fresh ginger, peeled and grated (about 2 teaspoons)
  • 1 teaspoon coarse salt
  • ½ teaspoon sugar
  • 2 tablespoons finely chopped fresh mint
  • 1 teaspoon brown or black sesame seeds

Procedures:

  1. Using the wide shredding blade on a box or flat grater, shred the cabbage and onion directly into a large bowl.


  2. Make the dressing: In another large bowl, whisk together the vinegar, canola oil, lemon juice, sesame oil, ginger, salt, and sugar until blended.


  3. Add the cabbage, onion, and mint to the dressing and stir with a large fork to blend. Sprinkle with the sesame seeds and serve chilled or at room temperature.

by Sur La Table & Andrews McMeel Publishing

 
 
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