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Ingredients Jump to Instructions ↓

  1. 1/3 cup(s) seasoned rice vinegar

  2. 2 tablespoon(s) olive oil

  3. 2 teaspoon(s) grated, peeled fresh ginger

  4. 1/2 teaspoon(s) salt

  5. 2 jalapeño chiles , seeded and minced

  6. 1 pound(s) (about 6 cups)

  7. green cabbage , thinly sliced

  8. 1/2 pound(s) (about 3 cups)

  9. red cabbage , thinly sliced

  10. 3 medium (about 1 1/2 cups)

  11. carrots , finely shredded

  12. 2 green onions , thinly sliced

  13. 1 cup(s) thinly sliced kale

Instructions Jump to Ingredients ↑

  1. In large bowl, whisk vinegar, oil, ginger, salt, and jalapeños until blended. Add green cabbage, red cabbage, carrots, green onions, and kale; toss well to coat with dressing.

  2. Cover and refrigerate coleslaw 1 hour before serving to allow flavors to blend.

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