We lightened up traditional coleslaw by omitting the usual creamy base. Our version will appeal to even your most adamant calorie-counting friends. Make it ahead to intensify the flavor and serve as part of the Company Picnic menu Molasses–Glazed Shrimp, also from Dining Out. Serves 6
4 cups finely shredded red cabbage
1 teaspoon salt
1/2 cup rice vinegar
1 tablespoon minced peeled fresh ginger
1/2 teaspoon crushed red pepper flakes
3 medium carrots, peeled and finely shredded
1 tablespoon finely chopped fresh cilantro
1. In a large colander, toss the cabbage with the salt. Top the cabbage with a plate, weight the plate with a 1-pound can, and let drain in the sink for at least 1 hour and up to 3 hours. Rinse and drain the cabbage completely.
2. In a large bowl, whisk together the rice vinegar, sugar, ginger, and pepper flakes until the sugar has dissolved. Add the cabbage and carrots and toss to combine well.
3. Store refrigerated, covered, stirring occasionally, until very cold.
4. In the colander, drain the slaw. Taste and adjust the seasonings, especially the salt. Transfer to a serving bowl and garnish with the cilantro.
Courtesy of Mary Engelbreit’s Dining Out
