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
SALAD
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*
DRESSING
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.
Cost:
- 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
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