This is a favorite salad year round. Easy to prepare! 1/2 head green cabbage, 1/2 head red cabbage (or can use radicchio), 1 carrot peeled (cut into matchsticks) or Daikon, sesame seeds (about 2 tablespoons), 1/4 cup pineapple chunks (from a 5.5 ounce can-reserve juices), one lemon zest and juices, one lime zest and juices, 2 tablespoons low sodium Soy sauce, 1 teaspoon grated ginger root, one tablespoon sesame oil, 2 tablespoons rice vinegar. Salt and black pepper to taste. *Optional add ins- sliced water chestnuts, bamboo sprouts.
Shred cabbages and place in a large bowl, add carrot matchsticks, pineapple chunks and toss gently, zest the entire lemon and squeeze juice over salad bowl.
In a small saucepan add soy, grated ginger root, pineapples reserved juices, lime zest and juices, sesame oil, rice vinegar, salt, black pepper and keep heat on low, stir during cooking time of 4-5 minutes. Remove from heat. Drizzle warm ginger-lime dressing over a single serving bowl of cabbage salad slaw. Garnish with sesame seeds. Scrumptious!
Cover and refrigerate leftovers!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.