4/7/2010, 4:59 a.m.
Recipe created by Adam W. Korzun, M.S., R.D., a dietician at Boston Medical Center
Haley House Healthy Ginger Slaw
4 inches of fresh ginger
¼ cup canola oil
2 tbs white sugar
1 cup white vinegar
2 cloves minced garlic
½ teaspoon salt
Pepper or hot sauce to taste
To make the dressing:
1. Wash the ginger well with a scrub brush and warm water, cutting off any knobby spots. Chop the ginger into ½ -inch pieces. Chop until minced.
2. In a bowl, combine this mixture and the remaining ingredients, whisk well.
3. This dressing keeps well for 4 weeks refrigerated in an air-tight container.
The Slaw Veggies:
3 carrots, grated
½ head red cabbage, thinly sliced
½ onion, thinly sliced or 6 scallions chopped
½ napa or Chinese cabbage, thinly sliced
½ cup currants or raisins
1 cup slaw dressing
To make the slaw:
Combine all the ingredients in a large bowl and toss well.
Per serving (based on 6 entrée servings): 210 calories, 10 g total fat (1 g saturated fat), 28 g carbohydrates, 6 g dietary fiber, 3 g protein, 0 mg cholesterol, 260 mg sodium.
Note: Dozens of vegetables can be used instead of those above. Try chopped tomatoes, grated raw beets, raw green beans, raw chopped broccoli, sliced cucumbers, sliced apples, fresh corn, raw or blanched raw celery, raw bok choy, all sorts of lettuce including radicchio, watercress and arugula, baby spinach, and thinly sliced raw zucchini or summer squash.
Recipe courtesy of Haley House Bakery Café, 12 Dade Street, Roxbury