Recipe Details
Ingredients
-
⅓cupwhite wine vinegar
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2teaspoonstoasted sesame oil
-
2teaspoonsvegetable oil
-
1tablespoonrice vinegar
-
1tablespoonsoy sauce
-
1tablespoonsugar
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1teaspoonminced fresh ginger root
-
¼teaspoonsalt
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1small headnapa cabbage, thinly sliced
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2carrots, peeled and grated
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¼cuptoasted sesame seeds
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4scallions, thinly sliced
Cooking Directions
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Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
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Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories77 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 1g |
4% |
| Sodium 207mg |
9% |
| Total Carbohydrate 8g |
3% |
| Dietary Fiber 2g |
8% |
| Total Sugars 4g |
|
| Protein 2g |
5% |
| Vitamin C 27mg |
30% |
| Calcium 124mg |
10% |
| Iron 1mg |
7% |
| Potassium 308mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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