Cabbage and Apple Salad with Soy Ginger Dressing• Serves 4 •

Soy ginger dressing:• 3 cloves garlic minced• 2 tbsp. minced ginger (can substitute with 1 tbsp.

ginger powder)• 3/4 cup vegetable oil• 1/3 cup rice vinegar (can substitute with distilled vinegar)• 1/4 cup low sodium soy sauce• 4 tbsp. honey (may substitute with brown sugar)• 1/4 cup water

Salad:• 3 cups finely sliced green cabbage (about half a head)• 1 cup finely sliced red cabbage• 1 cup shredded carrots• 1 cup finely sliced apple• 1 cup finely sliced celery• ½ cup chopped cilantro

Directions:

1. In a glass jar, combine garlic, ginger, oil, vinegar, soy sauce,honey and water. Cover the jar with its lid and shakedressing for one minute.

2. In a mixing bowl, combine green and red cabbage, celery,apple, carrot and cilantro.

3. Add half of the dressing and toss until well combined.Add more dressing to taste or cover and store the leftover in the refrigerator.

4. Garnish with some additional cilantro and choppedpeanuts (optional).

Chef’s Note: Add grilled chicken to make it more of a meal.

Recipe created by Chef Quan Hoang, who serves as the Washington State Executive Mansion Chef.

This institution is an equal opportunity provider.

Nutrition FactsServing Size 1 Serving

Amount Per Serving 491Calories% Daily Values*

Total Fat 41.1g 53%

Saturated Fat 3.1g 15%

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol 0mg 0%

Sodium 608mg 26%

Total Carbohydrate 28.4g 10%

Dietary Fiber 3.5g 13%

Sugars 22gProtein 2.6g

Calcium 70mg 5%

Iron 1mg 6%

Potassium 428mg 9%

Vitamin D 0mcg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. AGR Pub 609-874 (N/12/20) Do you need this publication in an alternate format?

Please call the WSDA Receptionist at 360-902-1976 or TTY 800-833-6388.

Ingredients: