Mosaic Cuisine and Cafe's Ginger Cabbage Slaw - 6g Carbs, 2g Fiber, 3g Sugar
The Washington Post, February 15, 2011
Recipe Source:
Adapted from chef Armando Diaz at Mosaic Cuisine and Cafe in Rockville.
Tested by Bonnie S. Benwick for The Washington Post.
This refreshing, no-mayonnaise slaw is popular with the Rockville
cafe's customers. Finely shredding the main ingredients and the
addition of ginger make it a memorable one.
It is best served on the same day it is made.
Servings: 6
--> For the slaw
1/2 large or 1 small green cabbage (about 1 1/2 lb), cored and cut
into very fine shreds
1 small red bell pepper, stemmed, seeded and cut or shaved into very
thin slices
1 small green bell pepper, stemmed, seeded and cut or shaved into very
thin slices
Sesame oil
Olive oil
10 basil leaves
Leaves and tender stems from 1/4 bunch cilantro
-- For the dressing
1-inch piece peeled ginger root, coarsely chopped
1 medium clove garlic, coarsely chopped
1 shallot, coarsely chopped
1/4 cup unseasoned rice wine vinegar
1/4 cup olive oil
2 Tbsp regular or low-sodium soy sauce
Pinch kosher salt, or to taste
For the slaw:
Combine the cabbage and bell peppers in a large mixing bowl. Drizzle
very lightly with the sesame oil and olive oil; toss to coat.
Coarsely chop the basil leaves and cilantro. Refrigerate them together
in a covered container or resealable plastic food storage bag until you
are ready to assemble the slaw.
For the dressing:
Combine the ginger, garlic and shallot in a mini food processor; puree
until smooth. Add the vinegar, oil, soy sauce and salt; pulse to form
an emulsified dressing. Taste, and adjust the seasoning as needed.
About 10 minutes before serving, add the prepared herbs and dressing
to the vegetables in the bowl. Toss to coat and mix thoroughly.
Servings: 6
Per serving (based on 6, using low-sodium soy sauce)
Nutrition per Serving:
110 Calories, 10g Total Fat, 2g Saturated Fat, 0mg Cholesterol,
210mg Sodium, 6g Total Carbs, 2g Dietary Fiber, 3g Sugar, 2g Protein
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