Ginger-Pickled Red Cabbage

Ingredients

• 1 pound firm red cabbage, sliced into 1/8-inch-thick slices
• 2 tablespoons pickled ginger, sliced in julienned strips
• ¾ cup of the juice from pickled ginger
• 1 teaspoon black sesame seeds, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    34 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 1 gram protein; 22 milligrams sodium

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

Preparation

1. Mix the sliced cabbage and the julienned pickled ginger in a large bowl. Add the pickled ginger juice and toss well. Cover and refrigerate for at least three hours before serving, stirring occasionally. Serve, garnished with the sesame seeds. The cabbage will keep for three to four days, refrigerated.