Savory Slaw with Ginger Pineapple Dressing
Recipe : Selected Recipe from about.com
Savory Slaw with Ginger Pineapple Dressing
For the dressing:
1 can (about 20 ounces) crushed pineapple in it’s own juices, undrained
1/4 tsp. Powdered ginger
salt, to taste
6 tablespoons rice wine vinegar
To make the dressing, purée all of the ingredients in a blender
or food processor until smooth.
For the salad:
1 pound savoy cabbage, quartered, damaged leaves and core removed
3/4 pound red cabbage, quartered, damaged leaves and core removed
1 can (8 ounces) sliced water chestnuts, drained
2 cups (about 4 ounces) shredded carrots
Slice the cabbage as thinly as possible.
Cut the water chestnut slices into thin strips.
Toss the cabbage, water chestnuts, carrots
and the dressing in a serving bowl.
Allow to rest for 20 minutes before serving.
Keep your face to the sunshine and
you cannot see the shadow.
Helen Keller