GINGER-PICKLED RED CABBAGE

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Ginger-Pickled Red Cabbage image

Provided by Susan Herrmann Loomis

Categories     appetizer

Time 3h5m

Yield Six to eight servings

Number Of Ingredients 4

1 pound firm red cabbage, sliced into 1/8-inch-thick slices
2 tablespoons pickled ginger, sliced in julienned strips
3/4 cup of the juice from pickled ginger
1 teaspoon black sesame seeds, for garnish

Steps:

  • Mix the sliced cabbage and the julienned pickled ginger in a large bowl. Add the pickled ginger juice and toss well. Cover and refrigerate for at least three hours before serving, stirring occasionally. Serve, garnished with the sesame seeds. The cabbage will keep for three to four days, refrigerated.

Nutrition Facts : @context http, Calories 26, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 2 grams

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