Firecracker Coleslaw
"This is a great tasting and great looking slaw, which is a modification of a good but ordinary red slaw recipe. I decided to make it as bright and flashy as the multicolor impatiens in my garden, so I chose ingredients that have flashy colors."
photo by JustJanS
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 head red cabbage, shredded
- 1 red bell pepper, cut in thin strips
- 1 small red onion, cut in thin strips
- 1 carrot, grated using the large hole of a grater
- 5 green onions, cut in one inch lengths
- 1 tablespoon chopped Italian parsley
- 1 teaspoon thyme
-
Dressing
- 3⁄4 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon dry mustard
- 1 teaspoon grated fresh ginger or 1 teaspoon dried ginger
directions
- Mix all of the slaw ingredients together in a large salad bowl.
- Mix the dressing ingredients together.
- Pour the dressing over the slaw and toss.
- Refrigerate slaw for two hours to allow the flavors to blend.
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Reviews
-
We bought a whole lot of veg at farm gates the other day, so i went searching for a recipe to using them and also fitted in with our new low fat eating. This was perfect on both counts and a bonus that it tastes so very good too. We made a half recipe but used all the parsley and subbed a tablepoon of mint for the thyme. I couldn't imagine eating one inch chunks of green onion, in a coleslaw so we sliced ours thinly and as we have celery we need to use added in a stick of that. The dressing is really quick to put together with things I always have on hand and I added half a teaspoon each of salt and pepper to it. Thanks for a healthy, yummy recipe I definately be making agian. -
Great cardiac rehab recipe even if a little tart. I subbed 4T Splenda and added 2 T olive oil. The salad is gorgeous to look at and I made it with some Nappa cabbage I had on hand. The fresh thyme is a fabulous addition.
Tweaks
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We bought a whole lot of veg at farm gates the other day, so i went searching for a recipe to using them and also fitted in with our new low fat eating. This was perfect on both counts and a bonus that it tastes so very good too. We made a half recipe but used all the parsley and subbed a tablepoon of mint for the thyme. I couldn't imagine eating one inch chunks of green onion, in a coleslaw so we sliced ours thinly and as we have celery we need to use added in a stick of that. The dressing is really quick to put together with things I always have on hand and I added half a teaspoon each of salt and pepper to it. Thanks for a healthy, yummy recipe I definately be making agian.
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
