Prep Time: 20 minutes | Fridge Time: 10 minutes | Total Time: 30 minutes |*Servings: 6
This summer ginger coleslaw recipe is a refreshing and flavourful twist on a classic coleslaw. This recipe is perfect for summer picnics and barbecues and pairs well with lean grilled meats or tofu.
Cabbage is the main star of this recipe and belongs to the family of cruciferous vegetables. Studies have shown that consumption of cruciferous vegetables help lower markers of inflammation and might delay cartilage damage in osteoarthritis.
The tangy dressing for this recipe is infused with ginger, which contains an active component called gingerol. This compound may help reduce pain associated with inflammation, particularly in conditions like osteoarthritis and rheumatoid arthritis.
Not only is this salad delicious, but it’s a healthy and colorful side dish that’s sure to impress your friends and family.
Nutritional information (per serving*): Calories: 300; Total Fat (20g); Saturated Fat (2g); Monounsaturated Fat (9.5g); Carbohydrates (24g); Protein (9g); Fibre (4g); Sodium (317 mg); Omega-3 Fatty Acids (1g)
Tangy Ginger Dressing
- ¼ cup honey
- ¼ cup canola oil
- ¼ cup unseasoned rice vinegar
- 2 tbsp grated or minced fresh ginger
- 1 tbsp soy sauce
- 1 tbsp pure sesame seed oil
- 1 tbsp peanut butter
- 1 tsp garlic salt
- 5 cups prepared shredded coleslaw
- 1 cup broccoli, chopped
- 1 red bell pepper, thinly sliced
- 1 cup cooked and cooled shelled edamame beans
- ⅓ cup green onion, chopped
- ½ cup salted peanuts, chopped
- ⅓ cup parsley or cilantro, chopped (optional)
- Lime wedges (optional)
In a medium bowl, whisk all the ingredients for the dressing and set aside.
In a separate large bowl, combine all the ingredients for the slaw.
Add the dressing to the slaw and mix well. Let the coleslaw sit in the fridge for at least 10 minutes to let the flavours of the dressing marinate the vegetables.
Optional: Garnish with parsley or cilantro and consider serving with lime wedges.
Purchase already prepped and shredded garden slaw to minimize prep time.
Freeze ginger root after purchasing to make it easier to grate.
If you don’t have shelled edamame beans, use cooked and cooled green peas instead.
Add an additional source of protein such as grilled chicken, shrimp or tofu.
Add cooked and cooled whole grains such as brown rice, quinoa or barley to increase fibre content and to make this dish more filling.