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Sweet and sour ginger cole slaw

Recipe by:Laura Kenny and Joanne Neft
Co-authors, Placer County Real Food From Farmers Markets


  • Ginger dressing
  • 1 cup mayonnaise
  • 1/3 cup rice vinegar
  • 2 tbsp. mirin (sweet Japanese rice wine)
  • 1 tsp. salt
  • Black pepper, to taste
  • 2 tbsp. peeled and finely diced fresh ginger
  • Cole slaw
  • 1/2 head each savoy (or napa), red and Irish cabbage, finely shredded (total 12 cups)
  • 4 carrots, peeled and grated (see note)
  • 4 kiwifruit, peeled and sliced
  • 4 mandarin oranges, segmented
  • 1/4 cup pistachios


For dressing: Combine all ingredients. (Can be made ahead of time and refrigerated.)

To serve: Toss cabbage and carrots together. Just before serving, toss with dressing and garnish with kiwifruit slices, orange segments and pistachios.

Note: This recipe also can be prepared without the carrots, kiwifruit and oranges, as shown in the accompanying photo.

Serves 8

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