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Ginger-Jalapeno Slaw
Sweet, crisp cabbage meets a sharp, tangy dressing in this colorful side dish. You'll toss a mix of red and green cabbage, shredded carrots, and green onions with a quick seasoned rice vinegar base. Freshly grated ginger and minced jalapenos bring just the right amount of heat to balance the crunch. It's a refreshing alternative to heavy mayo-based salads that pairs beautifully with grilled meats or tacos. Letting it chill in the fridge ensures those bold flavors soak right into the vegetables.
Ingredients
- ⅓ cup seasoned rice vinegar
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons grated, peeled fresh ginger
- ½ teaspoon salt
- 2 seeded and minced jalapeño chiles
- 6 cups (1 pound) thinly sliced green cabbage
- 3 cups (8 ounces) ounces sliced red cabbage
- 1½ cups finely shredded carrots (about 3 carrots)
- 2 green onions, thinly sliced
Instructions
- 1Whisk the seasoned rice vinegar, extra-virgin olive oil, grated ginger, salt, and minced jalapenos together in a large bowl. Add the sliced green cabbage, sliced red cabbage, shredded carrots, and sliced green onions. Toss everything thoroughly to coat the vegetables in the dressing. Mixing the dressing directly in the serving bowl saves you an extra dish to wash.
- 2Cover the bowl and refrigerate for at least 1 hour before eating. This resting time allows the cabbage to soften slightly and absorb the tangy dressing.
Notes
- Make ahead: You can slice the cabbage and carrots up to 2 days in advance. Store them in an airtight container in the fridge until you're ready to toss with the dressing.
- Spice level: For a milder slaw, remove all the seeds and white ribs from the jalapenos. Leave a few seeds in if you prefer a spicier kick.
- Storage: Leftovers keep well in the fridge for up to 3 days, though the cabbage will lose some of its initial crunch.