Hey, What’s Cookin’?
Today’s recipe is a light cabbage-based slaw that’s a refreshing change from basic cole slaw. It tastes lighter because it has no mayonnaise–just oil and tangy lime juice. It’s also got a bit of heat from fresh grated ginger and red pepper flakes. It’s especially good when served with barbecued meats or grilled fish.
Ginger-Lime Cole Slaw
Adapted from a recipe on Genius Kitchen
- 1 cup shredded red cabbage
- 2 cups shredded green cabbage
- 1-1/2 cups shredded carrots
- 1/4 cup chopped scallion (both white and green parts)
- 1/4 cup chopped fresh cilantro (or parsley if you prefer)
- 1 garlic clove, very finely minced
- 3 tbs lime juice
- 2 tbs palm sugar
- 1 tbs avocado or canola oil
- 1 tsp dark toasted sesame oil
- 2 tsp grated fresh ginger
- 1/4 tsp red pepper flakes (optional)
- 1/2 salt
- 1/4 tsp freshly ground black pepper
- extra salt & pepper to taste (optional)
- Add cabbages, carrots, onions and cilantro to a large bowl.
- In a small bowl, whisk together the minced garlic, lime juice, palm sugar, avocado oil, sesame oil, ginger, and red pepper flakes in a small bowl.
- Toss the salad with the dressing. Add the salt and pepper. Toss again.
- Cover and refrigerate salad for at least 1 hour before serving. Toss salad again before serving and adjust salt and pepper, if needed.
- Buy the smallest heads of cabbage that you can, so they won’t go to waste before you can use them up
- Super pressed for time? Buy bags of pre-shredded cabbage and carrots.
Photograph via Jonathan Melendez