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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe. Ingredients:
2 cups shredded cabbage |
1 small carrot, shredded |
2 tablespoons finely chopped sweet onion |
1 to 2 radishes, shredded |
2 tablespoons white balsamic vinegar |
1-1/2 teaspoons lime juice |
1 teaspoon sesame oil |
1 garlic clove, minced |
1/2 teaspoon minced fresh gingerroot |
1/4 teaspoon sugar |
1/8 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1/2 teaspoon sesame seeds, toasted |
Directions:
1. 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. Yield: 2 cups.
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