Cabbage Salad with Ginger-Soy Dressing

Cabbage Salad with Ginger-Soy Dressing


  • 1/3 cup rice vinegar
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons
  • 2 tablespoons canola oil
  • 1 teaspoon dark sesame oil
  • 2 cups thinly sliced napa (Chinese) or Savoy cabbage
  • 2 cups grated carrot
  • 2 green onions, chopped
  • 10 large mint leaves, thinly sliced
  • 1/4 teaspoon freshly ground black pepper


1. Whisk together first 6 ingredients in a small bowl.

2. Combine 1/4 cup dressing with napa cabbage and remaining ingredients, tossing well to coat. Cover mixture, and refrigerate at least 3 hours. Refrigerate remaining dressing, covered, up to two weeks.

Note: Ginger Extract contains few calories and no fat or cholesterol, so these values are not included in the salad's nutritional analysis.

  • Yield: 4 servings (serving size: 1 cup salad and 1 tablespoon dressing)

Nutritional Information

Calories per serving: 156
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 5g
Protein per serving: 2g
Carbohydrate per serving: 16g
Fiber per serving: 3g
Cholesterol per serving: 0.0mg
Iron per serving: 1mg
Sodium per serving: 560mg
Calcium per serving: 36mg
Essentials of Asian Cuisine: Fundamentals and Favorite Recipes