Ginger-Pickled Red Cabbage
- Total Time
- 5 minutes, plus 3 hours' refrigeration
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Ingredients
- 1pound firm red cabbage, sliced into â…›-inch-thick slices
- 2tablespoons pickled ginger, sliced in julienned strips
- ¾cup of the juice from pickled ginger
- 1teaspoon black sesame seeds, for garnish
Nutritional analysis per serving (8 servings)
28 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 17 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
Private Notes
Comments
As well as a side salad, I use this as a topping for black bean soft tacos.