Recipes Salad Vegetable Salad Recipes Ginger-Cabbage Salad 4.1 (15) 12 Reviews 4 Photos Recent research shows that it's health-savvy to sprinkle herbs and spices in your food all year long. Inspired by a salad at Spices restaurant, Washington, D.C. Submitted by USA WEEKEND columnist Jean Carper Updated on October 7, 2022 Save Rate Print Share Close Add Photo 4 4 Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings ¾ cup pickled ginger 4 cups shredded cabbage, green or red 1 cup shredded carrots ½ cup peanuts, crushed ¼ cup mirin (sweetened Asian wine) ¼ cup rice vinegar 4 scallions, sliced Directions Combine all. Tips Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved. I Made It Print Nutrition Facts (per serving) 161 Calories 6g Fat 20g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 161 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Sodium 327mg 14% Total Carbohydrate 20g 7% Dietary Fiber 4g 14% Total Sugars 11g Protein 4g 8% Vitamin C 25mg 28% Calcium 60mg 5% Iron 1mg 6% Potassium 300mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.