

Turmeric, Ginger, Carrot & Napa Slaw
Prep time
Total time
Turmeric is the delicious ingredient in this crunchy slaw.
Author: My Delicious Blog
Recipe type: Vegetable
Cuisine: Vegetable
Serves: 2+ cups
Ingredients
Slaw
- 2 c. Napa cabbage, chopped finely
- 1 small carrot, peeled & grated
- 1 tsp. fresh ginger, grated
- 1 tsp. fresh turmeric (about 1 rhizome), peeled & grated
- 4 scallions, thinly sliced
- 1 Tb. red chile pepper, seeded and sliced thinly
Dressing
- 2 Tb. low sodium soy sauce
- 1 tsp. toasted sesame oil
- 1 Tb. light brown sugar
- 2 Tb. red wine vinegar
- dash kosher salt
- dash freshly ground black pepper
Instructions
- Combine all the Slaw ingredients in a mixing bowl. (For the ginger and turmeric, use the small grate section on your box grater, or use another fine grater).
- In a separate bowl, combine the Dressing ingredients, whisk and set aside.
- When close to serving time, combine the two (so the cabbage retains a bit more crunch).
Notes
To ‘peel’ the ginger or turmeric, simply use the back/sharp edge of a spoon to easily scrape off the thin skin.
Are we always on the same page or what? I just bought some turmeric root the other day. I put some in my juicer and now all the parts are stained neon orange! Ha. This slaw is brilliant, and I know I’ll love the heat.
Great minds must think alike! It took me a while to find the fresh rhizomes but I’m glad I did – I prefer them over the dried version (although, both are pretty successful in the staining category). I figured you’d like the heat in this one 🙂
I love how I learn something new about food every week through your blog!
I’m happy to be your source of food-related tips, Wendy 🙂