Sunday, November 25, 2007

Oriental Cole Slaw

This is an interesting, mayonnaise-free twist on the usual cole slaw recipe. It makes a great barbeque side dish and is easy to take on a picnic or in your lunch. Sugar can be adjusted to make the dressing more tangy or tart, if that is your preference. Serves 6-8 people

1/3 cup rice vinegar
1/2 cup sugar
1 Tablespoon soy sauce
1 Tablespoon fresh grated ginger, or1/2 teaspoon ground ginger
1/2 teaspoon red chili paste, or 1/2 teaspoon crushed red pepper
4 cups shredded cabbage
1 cup shredded carrots
1 small onion, quartered then sliced thinly
1/2 cup chopped bell pepper, red or green

Combine first 5 ingredients in a small bowl and set aside. Combine the remaining vegetables, pour the dressing on and toss. Cover and chill at least one hour in refrigerator before serving. Stays crunchy and keeps well for a couple of days in refrigerator.

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