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Spicy Ruby Slaw

The key to success here is shaving the cabbage as thinly as you can and adding as much ginger as you can handle.

Spicy Ruby Slaw

½ head red cabbage (about 12 ounces)

6 scallions, white and light-green parts, cut crosswise into thin slices

2 tablespoons peeled, minced or grated ginger root

2 tablespoons olive oil

2 teaspoons low- sodium soy sauce

1 tablespoon plain rice wine vinegar


Freshly ground black pepper

Core the cabbage, then finely shred it, placing it in a large mixing bowl. The yield is about 8 cups.

Add the scallions, ginger, oil, soy sauce and vinegar to the bowl and season with salt and pepper to taste.

Toss well.

Be sure to let it sit at room temperature for at least one hour before serving.

Makes 6 cups (6 servings).

– Adapted from Lee Manigault and Suzanne Pollak of Charleston, S.C.

Per serving: 70 calories, 1 g protein, 7 g carbohydrates, 5 g fat, 1 g saturated fat, no cholesterol, 105 mg sodium, 2 g dietary fiber, 3 g sugar.