Spicy cabbage salad

1 Servings

Ingredients

Quantity Ingredient
1½ pounds Red And/Or Green Cabbage; cored, finely shredd
1 tablespoon Salt
¾ cup Rice Wine Vinegar (Unseasoned)
½ cup Sugar
2 tablespoons Minced Ginger
½ cup Chopped Cilantro
½ teaspoon Red Pepper Flakes; or to taste
1 cup Finely Shredded Carrots

Directions

In a colander, toss the cabbage with the salt. Weight the cabbage down with a plate and a one pound can or other object. Let stand and drain for 1-2 hours at room temperature. In a large bowl mix the vinegar, sugar, ginger, cilantro and pepper flakes together. Add the cabbage and carrots and combine them well. Chill for at least 2 hours or overnight. Stir occasionally. Season to taste.

Yield: 6 serving

Recommended Wine: The sweet, smoky flavors of the ribs are nicely contrasted by a fruity Gamay Beaujolais. An icecold Bud (or locally made Red Tail Ale if you're in northern California) is not bad in a pinch either!

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9749 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST) From: Bill Spalding <billspa@...>

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