Asian Cabbage Slaw

Ingredients

• 6 cups shredded Chinese cabbage (about 1 medium-size head)
• ¼ cup finely minced scallions
• 1 tablespoon finely slivered fresh ginger
• 2 tablespoons sesame seeds
• ⅓ cup rice vinegar
• 1 tablespoon light soy sauce
• ⅓ cup Oriental sesame oil
• 1 tablespoon finely minced fresh coriander leaves
• Hot red pepper flakes to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    143 calories; 13 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 155 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Put the cabbage in a large bowl. Toss with the scallions and ginger.
2. Put the sesame seeds in a dry skillet over medium-high heat and toast until golden, about three minutes. Remove from heat; set aside.
3. Mix the vinegar, soy sauce and sesame oil together. Pour the dressing over the cabbage and toss gently. Add the coriander leaves and red pepper flakes and toss again.
4. Transfer to a serving bowl and sprinkle with the toasted sesame seeds. The salad is ready to serve, but it can wait, at room temperature, an hour or two before serving.