* Exported from MasterCook *
China Moon Ginger-Pickled Red Cabbage Slaw
Recipe By :
Serving Size :
16 Preparation Time :0:00
Categories :
Condiment Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red cabbage head -- or half a two pound head
1 cup pickled ginger juice -- (the fluid that comes
with pickled ginger)
1 Tablespoon finely minced pickled ginger
2 Tablespoons sugar -- plus 1 teaspoon
1 1/2 teaspoons coarse kosher salt
To garnish: -- toasted black sesame seeds and/or thinly cut green and
white scallion rings
Discard any limp leaves from the outside of the cabbage.
Cut the cabbage
into wedge-like fourths and remove the core. Using a
mandoline or
Benriner, shred each wedge crosswise into long fine
strands.
Combine the pickled ginger juice, minced pickled ginger,
sugar, and salt
in a large, non-aluminum bowl. Add the cabbage and toss
well to mix. set
aside for 10 to 20 minutes; toss again.
Transfer the mixture to a square or rectangular,
non-aluminum container.
Press the cabbage lightly to flatten and expose as much
as possible to the
juice. Seal and refrigerate for at least 24 hours. The
cabbage keeps
nicely for up to a week. Toss several times during the
first day and
occasionally thereafter to redistribute the juices. As
the cabbage "cooks"
in the acids, it will turn hot pink.
Serve chilled in small mounds as an accompaniment.
Garnish with a dusting
of the sesame seeds and/or a sprinkling of the scallions.
Makes 4 cups (16 one-quarter cup servings)
AuthorNote: Somewhere between a pickle and a vegetable,
this is a
stunning, day-glo pink tangle of finely shredded red
cabbage. It is also a
no-cook dish. The acid in the ginger juice is what
"cooks" the slaw.
For best flavor, make this slaw a full day or two in
advance. The cabbage
will retain its taste and texture for a week or more.
Pickled Ginger Juice
1 1/2 cups unseasoned Japanese rice vinegar
3 Tablespoons cider vinegar
2 Tablespoons distilled white vinegar
1/2 cup sugar, plus 1 Tablespoon
1 Tablespoon kosher salt, plus 1 teaspoon
Combine the ingredients in a non-aluminum pot. Stir over
moderate heat
until the sugar and salt dissolve. Let cool completely,
then cover and
refrigerate for at least 24 hours before using.
Cuisine:
"Asian"
Source:
"China Moon
Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"April
2013"
Yield:
"4
cups"
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Per Serving (excluding unknown items): 12 Calories; trace
Fat (3.9%
calories from fat); trace Protein; 3g Carbohydrate; trace
Dietary Fiber;
0mg Cholesterol; 179mg Sodium. Exchanges: 0 Vegetable; 0 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0
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