Vietnamese Cole Slaw with Ginger and Carrots
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 8 servings
Ingredients
- 6cups finely shredded Napa cabbage
- 1cup shredded carrots
- 1medium cucumber, cut into matchsticks
- 1/3cup chopped fresh mint
- 1/3cup fresh basil
- 1tablespoon grated peeled fresh ginger
- 1/3cup seasoned rice vinegar
- 1tablespoon fish sauce
- 1tablespoon sugar
- 1teaspoon salt
- 2tablespoons peanuts, toasted and chopped (optional)
Instructions
- Place cabbage in a large mixing bowl. Add carrots, cucumber, mint and basil and gently toss.
- Combine ginger, vinegar, fish sauce, sugar and salt. Whisk until sugar melts. Drizzle over cabbage mixture. Toss well, making sure everything gets coated with the vinaigrette. Cover and refrigerate 30 minutes. Just before serving, sprinkle with chopped peanuts if using.
Nutritional Info *per serving
- Calories 45
- Fat 1g
- Cholesterol 0mg
- Sodium 640mg
- Carbohydrate 7g
- Fiber 2g
- Protein 2g