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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

The Best Hot & Sour Slaw Recipe

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This recipe for The Best Hot & Sour Slaw is from Phyllis's Curated Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium head green cabbage
1½ tsps. salt
1½ cups finely shredded carrots

Dressing:
1½ cups granulated sugar
1½ cups clear rice vinegar
2½ Tbsps. minced fresh ginger
1 Tbsp. minced garlic
1½ tsp. red pepper flakes
Directions:
Directions:
Cut cabbage in half and core. Remove any tough outer leaves. Shred into fine julienne shreds by hand or using mandoline or food processor. Place shreds in a bowl, add salt and toss lightly. Place a plate with a weight on top of cabbage and let stand 2 to 3 hours at room temperature. Transfer cabbage to a colander and drain thoroughly.

Place cabbage in a bowl and add shredded carrots. Mix dressing ingredients in a bowl, add to cabbage and toss lightly. Cover with plastic wrap. Refrigerate at least 3 hours or overnight if possible, tossing occasionally. Serve chilled.
Personal Notes:
Personal Notes:
This makes a lot of slaw.

 

 

 

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