Spices Ginger Salad 4.000
Apr 28, 2004

A perennial favorite at this Cleveland Park eatery.

Servings: 4
  • 2 ounces peeled grated ginger root
  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup sugar
  • Pinch ground ginger
  • Splash low-sodium soy sauce, plus more to taste
  • 1 small head green cabbage, cored and cut into very thin slices
  • 1 medium carrot, peeled and cut into julienne (very thin strips)
  • Store-bought pickled ginger root (to taste)
  • Finely crushed peanuts, for garnish


Whisk together the grated ginger, lime juice, sugar, ground ginger and soy sauce in a liquid measuring cup to form a dressing. Taste and add soy sauce, if desired.

Toss together the cabbage, carrot and a generous amount of the pickled ginger root in a medium mixing bowl.

Drizzle the dressing over the vegetables and toss for at least a minute or two.

Scatter some finely crushed peanuts over the salad. Serve immediately.

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Recipe Source

Adapted from Spices restaurant in Northwest Washington.

Tested by Renee Schettler.

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