Rainbow Slaw With Tamari Ginger Vinaigrette Recipe

Name: Rainbow Slaw With Tamari Ginger Vinaigrette (Parve)
Prep time: 20 min
Total time: 80 min
Yield: 10
Ingredients: For the Slaw:; 1 (3-pound or 1175-gram) medium head purple cabbage. outer leaves discarded; 1 red bell pepper, seeded, julienned; 1 yellow bell pepper, seeded, julienned; 2 carrots, peeled, julienned or shredded; 1 cup (85 grams) snow peas, trimmed, strings removed, and thinly sliced diagonally; For the Vinaigrette:; 1/2 cup (120 milliliters) apple cider vinegar; 1/3 cup (80 milliliters) extra-virgin olive oil; 2 tablespoons brown sugar, or pure maple syrup; 2 tablespoons tamari sauce; 1 tablespoon toasted sesame oil; 1 tablespoon grated fresh ginger

Prep: 20 mins

Cook: 0 mins

Refrigerate: 60 mins

Total: 80 mins

Servings: 8 to 10 servings

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This crunchy, colorful vegetable slaw serves a crowd and complements a wide range of dishes, making it ideal for cookouts, picnics and potlucks. But the Asian cuisine-inspired vinaigrette—flavored with toasted sesame oil, tamari, and ginger—is so irresistible, you'll want to make it year round!

Make It a Meal: For easy entertaining, serve Indian-Spiced Salmon with steamed asparagus, this delicious slaw, and a grain salad, like Quinoa With Arugula, Butternut Squash and Citrus Vinaigrette, or this quick and easy Israeli Couscous with Dried Cranberries and Toasted Almonds. For dessert, try this Green Tea Cake with White Chocolate Buttercream. Or for a quick weeknight meal, serve the slaw alongside Soba Salad with Salmon and Avocado.

Kosher Tip: There are differences of opinion about the optimal way to check cabbage for bugs. I've outlined one method below, but if you're not sure about the preferred method in your community, check with your rabbi or local k ashrut agency.

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For the Slaw:

1 (3-pound or 1175-gram) medium head red cabbage
1 medium red bell pepper, julienned
1 medium yellow bell pepper, julienned
2 medium carrots, peeled, julienned or shredded
1 cup (85 grams) snow peas, trimmed, strings removed, and thinly sliced diagonally

For the Vinaigrette:

1/2 cup (120 milliliters) apple cider vinegar
1/3 cup (80 milliliters) extra-virgin olive oil
2 tablespoons brown sugar, or pure maple syrup
2 tablespoons tamari sauce
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger

Gather the ingredients.

The Spruce / Preethi Venkatram
Rinse the head of cabbage, then cut in half or quarters, and remove the tough core.

The Spruce / Preethi Venkatram
Cut the cabbage into wedges and shred in a food processor fitted with a slicing disc. (Alternatively, slice the cabbage very thinly with a large chef's knife.)

The Spruce / Preethi Venkatram
Place the shredded cabbage into a large colander and rinse well. Shake the colander to remove any excess water.

The Spruce / Preethi Venkatram
Transfer the cabbage to a large bowl. Add the red and yellow pepper, carrots, and snow peas. Toss to combine.

The Spruce / Preethi Venkatram
In a medium bowl or liquid measuring cup, whisk together the apple cider vinegar, olive oil, brown sugar (or maple syrup), soy sauce, sesame oil, and ginger.

The Spruce / Preethi Venkatram
Pour the vinaigrette over the cabbage mixture and toss to coat. Refrigerate, covered, until ready to serve. Leftover slaw will keep in the refrigerator, well covered, for three to four days. Enjoy!

The Spruce / Preethi Venkatram

Nutrition Facts (per serving)
129	Calories
9g	Fat
12g	Carbs
2g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	129
% Daily Value*
Total Fat 9g	11%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 234mg	10%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 2g
Vitamin C 74mg	368%
Calcium 49mg	4%
Iron 1mg	6%
Potassium 334mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.