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Tangy Ginger Asian Slaw
Description This is a recipe based on an original chinablue sauce created by Richard Wong.
Ingredients
At a glance
Ingredients:
  • 1 bag pre-shredded angle hair cabbage and broccoli slaw
  • 1 small carrot, shredded
  • 2 tablespoons finely chopped sweet onion
  • 2 tablespoons white balsamic vinegar
  • 1-1/2 teaspoons lime juice
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon minced fresh  or bottle ginger root (no dried)
  • 1/4 teaspoon brown sugar
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1/2 teaspoon sesame seeds, toasted
  • finely chopped candied ginger pieces
Methods/steps

Directions:

In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving. 
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