Asian Ginger Slaw

Estee Kafra May 6, 2026

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Light and refreshing, the ginger in this coleslaw adds a new twist to a classic summer favorite.

112

1h 10m 10

Medium Vegan Vegetarian Pescatarian Parve

Contains: Tree nuts, Wheat, Gluten

Cook Mode Keep your screen awake while you cook

Ingredients

Salad

1 pound (450 grams) coleslaw mix
10 sugar snap peas, sliced thinly
1 (15-oz./425-g.) can baby corn, sliced
3 scallions, sliced into small pieces
1 red pepper, finely diced
1/2 cup roasted, salted sunflower seeds
1 (3-oz./85-g.) package ramen noodles or the noodles from any instant soup package

Dressing

1/2 cup sugar
1/2 cup oil
3 tablespoons white vinegar
2 tablespoons unseasoned rice vinegar
1 teaspoon ground ginger or 1 cube Dorot Gardens Frozen Ginger
1 teaspoon salt

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Directions

Mix all the ingredients for the salad in a bowl.
Mix all the ingredients for the dressing in another bowl.
Combine the salad and the dressing and let sit for at least an hour before serving.

Notes:
Make up to one day ahead.

Description:
Photography by Moishe Wulliger

Styling: Renee Muller

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Asian Ginger Slaw

Estee Kafra

Family Table by Mishpacha Magazine

Recipe Description:

Light and refreshing, the ginger in this coleslaw adds a new twist to a classic summer favorite.

Ingredients

Salad

1 pound (450 grams) coleslaw mix
10 sugar snap peas, sliced thinly
1 (15-oz./425-g.) can baby corn, sliced
3 scallions, sliced into small pieces
1 red pepper, finely diced
1/2 cup roasted, salted sunflower seeds
1 (3-oz./85-g.) package ramen noodles or the noodles from any instant soup package

Dressing

1/2 cup sugar
1/2 cup oil
3 tablespoons white vinegar
2 tablespoons unseasoned rice vinegar
1 teaspoon ground ginger or 1 cube Dorot Gardens Frozen Ginger
1 teaspoon salt

Directions

Step 1 - Prepare the Salad

Mix all the ingredients for the salad in a bowl.
Mix all the ingredients for the dressing in another bowl.
Combine the salad and the dressing and let sit for at least an hour before serving.

Step 2 - Credits