Ginger-Pickled Red Cabbage

By Susan Herrmann Loomis

Published February 11, 1989

Total Time
5 minutes, plus 3 hours' refrigeration
Rating
4(14)
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Ingredients

Yield:Six to eight servings

  • 1 pound firm red cabbage, sliced into ⅛-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

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

6 grams carbs; 28 calories; 1 gram fiber; 17 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

    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.

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4 out of 5
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Comments

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san

As well as a side salad, I use this as a topping for black bean soft tacos.

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