Ginger, Cucumber, Carrot and Cabbage Slaw

By David Tanis

Updated October 16, 2023

  • Jim Wilson/The New York Times
Media 1 of 1
Total Time
20 minutes
Cook Time
10 minutes
Rating
4(199)
Comments
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Ingredients

Yield:4 to 6 servings

  • 1 small cucumber, peeled and julienned

  • 1 medium carrot, peeled and julienned

  • 2 cups shredded green cabbage

  • 1 cup shredded red cabbage

  • Salt

  • pepper

  • 2 teaspoons peeled and grated ginger

  • Juice of 1 large lime

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

6 grams carbs; 23 calories; 2 grams fiber; 209 milligrams sodium; 1 gram protein; 2 grams sugar

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

  1. Step 1

    Put the cucumber, carrot and cabbage in a large bowl. Season with salt and pepper and toss well.

  2. Step 2

    Add the ginger and lime juice, then toss again. Let the vegetables marinate for at least 10 minutes.

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Ratings

4 out of 5
199 user ratings
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Comments

Irving

I added toasted sesame seeds in the recipe, and I think this did the whole difference.

hobbychef

I added cider vinegar & mango, used both red and green cabbage. The slaw was delicious.

NYC mom

Pretty boring. I added toasted sesame oil, honey and craisins.

roger that

I served it along side a bowl of chicken curry. It was the perfect high fresh note against the deep earthy warmth of the main. Boring is not a thing it’s just context.

Sam

I added a tablespoon of avocado oil but think toasted sesame would be even better. Delicious with or without the added oil.

dee kelleher

Excellent, so quick and easy to make and delicious! Followed the recipe, with addition of toasted sesame seeds. Great zesty side with bacon, tomato, avocado, mayo sandwiches on toast with basil leaves in place of lettuce.

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