Lowcountry Pickled Coleslaw

Name: Lowcountry Pickled Coleslaw
Total time: 15 min
Ingredients: 5 cups chopped green cabbage (½-inch pieces); 2 cups chopped purple cabbage (½-inch pieces); 1/2 heaping cup chopped Vidalia or other sweet onion; 1/2 cup finely diced carrot; 1/2 cup finely diced red bell or other sweet pepper; 1 large clove garlic; 1/2 tablespoon salt, more to taste; 1 tablespoon minced ginger; 1/3 cup rice wine vinegar; 1/2 cup olive oil; Juice of 1 freshly squeezed lime; Salt and freshly ground pepper

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Total: 15 minutes

Servings: 8

Author : Kim Severson

cabbage

Instructions

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Step 1

Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.

Step 2

Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.

Step 3

Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

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