Friday, March 26, 2010

(52) Kimchi-Style Slaw

This recipe was suggested by Cooking Light to go with the Barbecued Pork Chops. This made the meal extra spicy but may I just say... YUM! I only used 1 tsp garlic (I didn't want dragon breath!) which worked fine. The flavors here were spicy and tangy and even my non-slaw loving husband liked it. (actually, the baby did too, go figure!). Using bagged shredded cabbage made this a super quick side!

Kimchi-Style Slaw

Yield: 4 servings
Source: Cooking Light, June 2009

1/4 cup rice wine vinegar
1 to 2 teaspoons Sriracha
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon canola oil
1 teaspoon kosher salt
1/2 teaspoon sugar
4 cups shredded Napa cabbage
1/2 cup thinly sliced green onions

Combine first 7 ingredients (vinegar through sugar) in a large bowl; stir with a whisk. Add cabbage and green onions; toss to coat.

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