Gingery Slaw
Yields: 4 cups
 
Ingredients
  • 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
Instructions
  1. In a medium bowl, combine ½ cup hot water, sugar, and salt, stirring until dissolved. Let cool slightly.
  2. 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.
  3. 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/