Asian-Style Gingered Coleslaw
Source of Recipe
familyfun.com
Recipe Introduction
6 servings
1 point per serving
List of Ingredients
4 cups very finely shredded red cabbage
1 tsp. salt, or to taste
1/2 cup rice vinegar
1/2 cup granulated sugar
1 tbsp. minced peeled fresh ginger
1/2 tsp. crushed hot red pepper flakes, or
to taste
3 medium carrots, peeled and shredded
2 slender scallions, minced
Recipe
1. Toss the cabbage with the salt in a large colander. Cover the cabbage with a plate weighted down with a 1-pound can, and let it drain into a bowl or in the sink at room temperature for at least 1 hour and up to 3 hours. Drain the cabbage completely.
2. Meanwhile, whisk together the rice vinegar, sugar, ginger and pepper flakes in a large bowl until the sugar is dissolved. Add the cabbage and shredded carrots and toss to combine well. Store, covered and chilled, until it is very cold or, even better, overnight, stirring occasionally.
3. Just before serving, drain the slaw in a sieve. Taste and adjust seasonings, especially salt. Serve chilled and garnished with chopped scallions. Serves 4 to 6.
**I was out of rice vinegar so I used balsamic. Very yummy!
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