Friday, May 3, 2013

Crunchy-Spicy Ginger Slaw

This one sounded interesting and the picture was pretty, so here we are. The only thing I changed was to omit the pickled sliced ginger. I don't like it.

Crunchy-Spicy Ginger Slaw
from Cooking Club of America

3 c shredded red cabbage
1/2 c matchstick carrots
1/2 c sliced water chestnuts, drained
1 medium jalapeño chile, seeded, deveined, minced
1 c sugar snap peas, julienned (about 3 oz.)
1/2 c chopped fresh mint
1/2 c sliced almonds, toasted*

2 tbsp plus 2 tsp lemon juice
2 tbsp rice vinegar
1 1/2 tbsp sugar
1 tbsp canola oil
1/4 tsp salt

Layer cabbage, carrots, water chestnuts, ginger and jalapeño in 10-inch deep-dish glass pie pan.

Combine lemon juice, rice vinegar, sugar, canola oil, and salt in a small jar; shake until sugar is dissolved.

Pour over cabbage mixture; top with peas. (Salad can be made 1 day ahead; cover and refrigerate.)

Sprinkle with mint and almonds right before serving.

This didn't thrill me. And maybe that's because I skipped the ginger. It is supposed to be ginger slaw. Maybe it was the goofy presentation in a 10" pie plate.

  • red cabbage: $0.97
  • matchstick carrots: $0.50
  • sliced water chestnuts: $0.79
  • jalapeño: $0.08
  • sugar snap peas: $0.60
  • fresh mint: $1.79
  • sliced almonds: $0.75
  • lemon juice: $0.17
Total: $5.65 or about $0.71 for each of 8 servings.