A crunchy, bright coleslaw with a zippy zing from fresh ginger makes for a refreshing BBQ side dish.
Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Carla Gonzalez Hart
Got 15 minutes?
Make this fresh and vibrant coleslaw recipe.
Photo:Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Carla Gonzalez Hart
Make it several hours in advance and keep it in the refrigerator until ready to serve.
Use a mandoline for even wisps of cabbage, onion, and bell pepper.
A julienne peeler will help with the carrots.
To save time on prep, purchase shredded cabbage and matchstick carrots.
This recipe was developed by Anna Theoktisto.
piece)
1Tbsp.honey
1clovegarlic, finely chopped (about 1 tsp.)
Add cabbage, bell pepper, onion, carrot, and sugar snap peas; toss to coat.
Sprinkle with salt; toss.
Make-Ahead:Prep and refrigerate the salad up to 8 hours ahead.
Top with cilantro just before serving.
2,000 calories a day is used for general nutrition advice.
