Crunchy-Spicy Ginger Slaw

This Asian-influenced salad gets a playful kick from the sliced ginger and reserved pickled-ginger juice that’s added to it.  The salad itself is a veritable showstopper with all the vibrant colors it contains: fiery-orange matchstick carrots, ruby red cabbage, cool mint leaves,  grass-green snap peas and more.

Crunchy-Spicy Ginger Slaw Recipe

Crunchy-Spicy Ginger Slaw

3 cups shredded red cabbage

½ cup matchstick carrots

½ cup sliced water chestnuts, drained

¼ cup coarsely chopped pickled slice ginger, drained, 2 Tbsp. liquid reserved

1 medium jalapeno chile, seeded, deveined, minced

1 cup sugar snap peas, julienned (about 3 oz.)

½ cup chopped fresh mint

½ cup sliced almonds, toasted*

Dressing:   2 Tbsp. plus 2 tsp. lemon juice

2 Tbsp. rice vinegar

1 1/2 Tbsp. sugar

1 Tbsp. canola oil

¼ tsp. salt

Layer cabbage, carrots, water chestnuts, ginger and jalapeno in 10 inch deep-dish glass pie pan.

Combine reserved 2 tablespoons pickled ginger liquid and all dressing ingredients in small jar; shake until sugar is dissolved.  Pour over mixture; top with peas.  (Salad can be made 1 day ahead; cover and refrigerate.)  Sprinkle with mint and almonds right before servings.

TIP:  To toast almonds, place on baking sheet; bake at 375 F. for 4 to 6 minutes or until light golden brown.

(Recipe for Crunchy-Spicy Ginger Slaw was in Cooking Club magazine, Spring 2013)