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Ginger Tomato Salad
Source: dLife

Ginger combined with the freshness of tomato and cabbage make for a delicious salad.

Prep Time: 2 hours
Cook Time: 5 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 3 servings
Amount Per Serving
Calories 183.4
Total Carbs 12.1 g
Dietary Fiber 2.0 g
Sugars 2.8 g
Total Fat 13.0 g
Saturated Fat 1.8 g
Unsaturated Fat 3.7 g
Potassium 286.7 mg
Protein 3.2 g
Sodium 278.9 mg
Dietary Exchanges
2 1/2 Fat , 1 Vegetables , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  fresh ginger root
3 tbsp  fresh lime juice
1 tbsp  sesame seeds
2 tbsp  peanut oil
2 tbsp  minced garlic
1 each  small tomato
1 cup  fresh red cabbage, chopped
3 tbsp  dry roasted unsalted peanuts
2 tbsp  low sodium soy sauce
1 tbsp  chickpea flour
1 tbsp  canned green chili peppers
  1. Combine ginger and 2 tablespoons lime juice, and set aside to marinate for a minimum of 2 hours.
  2. Dry-roast sesame seeds in large skillet over medium-low heat until fragrant, about 3 minutes, stirring constantly to prevent burning. Remove from heat, and set aside.
  3. Heat oil in same skillet over medium heat, and sauté garlic slices until brown, about 2 minutes. Remove from heat, and set aside.
  4. Squeeze lime juice from ginger. Combine ginger, tomato, cabbage, peanuts, garlic, remaining oil, and sesame seeds. Add soy sauce and remaining lime juice. Sprinkle with chickpea flour and toss. Garnish with finely chopped chilies, if using.

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