Spicy Ruby Slaw
The key to success here is shaving the cabbage as thinly as you can and adding as much ginger as you can handle. The slaw needs to sit at room temperature for at least 1 hour before serving.
1/2 head red cabbage (about 12 ounces)
6 scallions, white and light-green parts, thinly sliced
2 tablespoons peeled minced or grated fresh ginger
2 tablespoons olive oil
2 teaspoons low-sodium soy sauce
1 tablespoon plain rice wine vinegar
Salt and freshly ground pepper
Core the cabbage and shred it finely, placing it in a large mixing bowl (for about 8 cups). Add scallions, ginger, oil, soy sauce and vinegar to the bowl and season with salt and pepper to taste. Toss well. Let sit at room temperature for at least 1 hour before serving. Makes 6 to 8 servings.
Source: Adapted by the Washington Post from Lee Manigault and Suzanne Pollak.
Per serving (based on 6): 70 calories, 1 g protein, 7 g carbohydrates, 5 g fat, 1 g saturated fat, 0 cholesterol, 105 mg sodium, 2 g fiber, 3 g sugar.