Side Dish: Gingered Slaw

Today I’m sharing a recipe that I recently made as a side-dish that turned into a meal.

The January issue of Shape magazine included a bevy of great recipes including one for Gingered Apple-Cabbage Slaw.  As with most recipes, I tweaked this one to my own tastes.

Gingered Slaw

Ingredients
1 small apple sliced (I used a honeycrisp – you’ll want a sweet apple)
Juice of 1 lemon
2, 14 oz. bags of coleslaw (cabbage, carrots)
2 T apple cider vinegar
2 tsp ground ginger (or more)
1/2 tsp honey
1 tsp dijon mustard
1/4 tsp garlic salt
1-2 T creamy peanut butter
1/4 cup golden raisins
cilantro and chopped peanuts to garnish

Process
*Stir together the lemon juice, vinegar, ginger, honey, mustard, salt and peanut butter until mixed well.
*Add the coleslaw, apple, raisins to the dressing.  Mix well so that the coleslaw is coated in dressing.
*Add the raisins and cilantro and mix one more time.  Sprinkle chopped peanuts on top before serving.

Gingered Coleslaw

This recipe can be tweaked to your own tastes.  For example, if you prefer sweeter food, add more honey.  If you want an extra kick, more ginger.  You could use fresh ginger, chop your own head of cabbage, shred carrots, but the bags of coleslaw are worth it because they really make this quite easy and fast to prepare.  (Note:  The Shape recipe included peanut oil and scallion.)

Serve this as a side dish with burgers, as a salad main dish, or eat it in a wrap.  It’s a versatile and fresh dish.

What’s your favorite side dish?

 

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