Chinese Cole Slaw with Ginger Chicken

September 17, 2011


16 oz cabbage, shredded 3 green onions, chopped

3 tsp ginger, grated 2 cloves garlic, pressed

1 Tbsp soy sauce, low sodium 1 Tbsp sesame oil

2 Tbsp rice wine vinegar 1 Tbsp lime juice

¼ cup mayonnaise, low-fat


Place cabbage and green onion in a large bowl.

In another bowl, whisk together remaining ingredients and pour over cabbage mixture.

Toss, cover and refrigerate, allowing flavors to meld for at least an hour. Then serve with sliced, chilled ginger chicken.


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