I always get excited when the temperatures start to cool down a bit and I can anticipate baking all of our fall favorites. Usually by now we would have driven up to North Carolina at least once to get some mountain apples and cabbage. Unfortunately we haven't been able to make the trip yet but I did try a new cabbage recipe that I'm eager to share with you.
I posted this recipe for coleslaw and we have enjoyed it so much that I keep a bottle of the dressing in the refrigerator at all times so we can have slaw frequently. I saw this recipe for Ginger Bacon Slaw a while back and thought it sounded good so I printed out the recipe and finally got around to trying it. Let me tell you, it has become a new family favorite! It is delicious and I hope that you will try it if you enjoy coleslaw. This recipe is by Leila, who is the same blogger who posted another favorite of ours, the Egyptian Lasagna.
One thing I did differently than the recipe states is that I did not make the garlic ginger paste ahead of time. I just grated about four cloves of garlic and about 1/2 Tablespoon of fresh ginger on my microplane grater as I was making the dressing. It makes a very colorful and flavorful slaw and would be a nice choice if you want something a little special to round out a meal. Here is how I made the recipe:
Ginger Bacon Slaw
2-3 cups shredded cabbage
a large handful of dried cranberries
4 slices bacon, cooked and crumbled
2 sliced green onions or about 1/4 cup of chopped red onion
3 Tbsps. mayonnaise
4 cloves garlic, grated
about 1/2 Tablespoon fresh ginger, grated
2 Tbsps. rice vinegar
1 Tbsp. sugar
1/4 tsp. salt
Combine mayonnaise, grated garlic, grated ginger, rice vinegar, sugar, and salt with a whisk. Gently stir dressing into shredded cabbage, onion, cranberries, and bacon. Enjoy every last bite!
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