Savory Slaw with Ginger Pineapple Dressing

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Savory Slaw with Ginger Pineapple Dressing

 

Ginger Pineapple Dressing:

1 can, about 20 ounces crushed pineapple in juice, undrained

2 tablespoons chopped gingerroot

1 teaspoon kosher salt

6 tablespoons rice wine vinegar

 

Salad:

1 pound savoy cabbage, quartered, damaged leaves and core removed

3/4 pound red cabbage, quartered, damaged leaves and core removed

1 8 ounce can sliced water chestnuts, drained

2 cups shredded carrots

7 to 8 slices candied ginger, finely diced

 

To make the dressing, purée all of the dressing ingredients in a blender or food

processor until smooth.

Slice the cabbage as thinly as possible. Cut the water chestnut slices into thin

strips.

Toss the cabbage, water chestnuts, carrots, half the candied ginger and the

dressing in a serving bowl. Allow to rest for 20 minutes before serving. Serve

garnished with the remaining candied ginger.

Serves 6.

 

 

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