Savory Slaw With Ginger Pineapple Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A can of crushed pineapple is part of a salad dressing waiting to happen. Naturally sweet, tart and full of juice, all it needs is an addition of spice and a dash of vinegar to become a fat-free vinaigrette with more vitamin C than bottled vinaigrette. Ingredients:
for the ginger pineapple dressing |
1 can (about 20 ounces) crushed pineapple in juice, undrained |
6 tablespoons rice wine vinegar |
2 tablespoons chopped gingerroot |
1 teaspoon kosher salt |
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 |
2 ounces (7 to 8 slices) candied ginger, finely diced, divided |
Directions:
1. To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth.
2. Slice the savoy and the red cabbage as thinly as possible. Cut the water chestnut slices in thin strips.
3. Toss the savory red 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.
|
|