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Name: Spicy Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Minced Ginger; 3/4 c Rice wine vinegar; 1 1/2 lb Red And/Or Green Cabbage;; 1/2 c Chopped Cilantro; 1 c Finely Shredded Carrots; 1 tb Salt; 1/2 c Sugar; 1/2 ts Red Pepper Flakes; or to

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INGREDIENTS

2 tb Minced Ginger
3/4 c Rice wine vinegar
1 1/2 lb Red And/Or Green Cabbage;
1/2 c Chopped Cilantro
1 c Finely Shredded Carrots
1 tb Salt
1/2 c Sugar
1/2 ts Red Pepper Flakes; or to

Servings

INSTRUCTIONS

In a colander, toss the cabbage with the salt. Weight the cabbage down with a plate and a one pound can or other object. Let stand and drain for 1-2 hours at room temperature. In a large bowl mix the vinegar, sugar, ginger, cilantro and pepper flakes together. Add the cabbage and carrots and combine them well. Chill for at least 2 hours or overnight. Stir occasionally. Season to taste. Yield: 6 serving Recommended Wine: The sweet, smoky flavors of the ribs are nicely contrasted by a fruity Gamay Beaujolais. An icecold Bud (or locally made Red Tail Ale if youre in northern California) is not bad in a pinch either! Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9749 Posted to MC-Recipe Digest V1 #279 Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST) From: Bill Spalding

NOTES

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Spicy Cabbage Salad

2 tb Minced Ginger
3/4 c Rice wine vinegar
1 1/2 lb Red And/Or Green Cabbage;
1/2 c Chopped Cilantro
1 c Finely Shredded Carrots
1 tb Salt
1/2 c Sugar
1/2 ts Red Pepper Flakes; or to

In a colander, toss the cabbage with the salt. Weight the cabbage down with  a plate and a one pound can or other object. Let stand and drain for 1-2  hours at room temperature. In a large bowl mix the vinegar, sugar, ginger,  cilantro and pepper flakes together. Add the cabbage and carrots and  combine them well. Chill for at least 2 hours or overnight. Stir  occasionally. Season to taste.    Yield: 6 serving    Recommended Wine: The sweet, smoky flavors of the ribs are nicely  contrasted by a fruity Gamay Beaujolais. An icecold Bud (or locally made  Red Tail Ale if youre in northern California) is not bad in a pinch  either!          Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved  Recipe By     : COOKING RIGHT SHOW #CR9749    Posted to MC-Recipe Digest V1 #279    Date: Tue, 5 Nov 1996 09:11:42 -0500 (EST)    From: Bill Spalding <billspa@icanect.net>

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Nutrition

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Serving Size: 1 Serving (1376g)
Recipe Makes: 1 Servings

Calories: 1286
Calories from Fat: 6 (0%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 41.8mg		1 %
Potassium 463.6mg		12 %
Total Carbohydrate 315g		93 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 309.8g
Protein 2.5g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1286

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