TANGY GINGER SLAW
Crunchy and tart with an Asian twist, this fresh-tasting slaw is just the thing for a picnic basket or lunch box. Joanna Trupiano of Gloucester, Massachusetts submitted the recipe.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 cups.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cabbage, carrot, onion and radishes. In another bowl, whisk the vinegar, lime juice, oil, garlic, ginger, sugar, salt and pepper flakes. Pour over cabbage mixture; toss to coat. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds just before serving.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
GINGER-LIME COLE SLAW
This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.
Provided by GREG IN SAN DIEGO
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chill cabbage, carrots, onions and cilantro.
- Combine and wisk lime juice, sugar, oil, ginger, salt and pepper to taste and red pepper (optional) in a small bowl.
- Place all other ingredients in a large bowl.
- Toss the salad with the dressing.
- Refrigerate salad 10 minutes before serving.
Nutrition Facts : Calories 63.8, Fat 0.2, Sodium 45.8, Carbohydrate 15.8, Fiber 2.8, Sugar 10.7, Protein 1.3
INCREDIBLY CRISP GINGERSNAPS
In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.
Provided by Food Network
Categories dessert
Time 55m
Yield about 40 cookies
Number Of Ingredients 11
Steps:
- Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.
GINGER COLESLAW
Provided by Food Network
Categories side-dish
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.
CRISPY GINGER SLAW
I never thought that I like slaw until I went to a fish taco joint in San Diego, and they served a vinegar based slaw with their tacos. I've been hooked ever since. This recipe comes from a Junior League cookbook that I've had for years, and I still love it. If you're tired of mayo slaw, or you're just ready to try something new, this is the recipe for you. The dressing can (and should) be made ahead, but to keep the salad crispy, toss with the vegetables at the last minute. Prep time does not include chilling time.
Provided by IngridH
Categories < 15 Mins
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Make the dressing.
- Combine all of the dressing ingredients in a small bowl. Cover and refrigerate for several hours, or overnight.
- In a serving bowl, combine cabbage, carrots, and snow peas.
- Add dressing and toss to coat all of the vegetables.
- Top with cilantro (if using).
- Serve immediately!
HEALTHY CRISPY FISH SANDWICH WITH PINEAPPLE SLAW
From Eating Well magazine. Crispy fish doesn't have to be deep-fried to be tasty. This is a healthier version with a yummy pineapple slaw. Note: don't used crushed pineapple, it is too small for the slaw. Also, take some help from the grocery store and buy a carrot and cabbage slaw mix. Easy peasy! Our family loved this and will be making it often.
Provided by LifeIsGood
Categories Caribbean
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Whisk mayonnaise, yogurt, vinegar and crushed red pepper to taste in a medium bowl. Add pineapple and coleslaw mix and stir to combine.
- Place cornmeal in a shallow dish. Sprinkle both sides of fish with Cajun seasoning and salt. Dredge the fish in the cornmeal.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the fish and cook until golden, about 2 minutes per side. Transfer to a plate and repeat with the remaining 2 teaspoons oil and fish, adjusting heat as needed to prevent burning.
- Top toasted bread with the fish and pineapple slaw to make sandwiches. Serve immediately.
Nutrition Facts : Calories 365.2, Fat 7.5, SaturatedFat 1, Cholesterol 93.7, Sodium 794.9, Carbohydrate 36.5, Fiber 5.7, Sugar 9.3, Protein 37.3
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