Gingery Slaw
- ½ cup hot water
- ½ cup sugar
- ¾ teaspoon salt
- 2 tablespoons pickled ginger
- ¼ cup pickled ginger juice
- ¾ teaspoon rice vinegar
- ¼ teaspoon sesame oil
- 2 cups thinly sliced Napa cabbage
- ½ cup thinly sliced red pepper
- ½ cup thinly sliced yellow pepper
- ½ cup julienned carrot
- ¼ cup thinly sliced green onion
- ¼ cup chopped fresh cilantro
- In a medium bowl, combine ½ cup hot water, sugar, and salt, stirring until dissolved. Let cool slightly.
- In the container of a blender, combine sugar mixture, ginger, ginger juice, vinegar, and sesame oil. Blend at high speed until ginger is finely chopped. Cover and refrigerate until cold, up to 1 week.
- In a large bowl, combine cabbage, peppers, carrot, green onion, and cilantro. Add 1 cup dressing mixture, and toss to combine.
Recipe by Louisiana Cookin' at https://louisianacookin.com/firecracker-tuna-tacos/
3.5.3226