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Springtime Slaw


½ Cup Rice Wine Vinegar
¼ Cup each: sugar, toasted sesame oil
3 tablespoons peeled, minced gingerroot
2 teaspoons soy sauce
½ teaspoon salt
Freshly ground pepper
6 cups shredded green cabbage (left over from last week)
3 cups shredded carrots
2 cups fresh chard (stemmed, thinly sliced)
3 tablespoons sesame seed, toasted


  1. Combine vinegar, sesame oil, sugar, ginger root, soy sauce, salt and pepper to taste in a medium bowl; whisk until sugar has dissolved, set aside.
  2. Combine cabbage, carrots and chard in a large bowl; pour dressing over and toss to combine.
  3. Season with additional salt and pepper if desired. Cover, refrigerate 2 hours.
  4. Place greens on a shallow serving bowl or platter; mount slaw on top. Sprinkle with sesame seeds.