This is a ginger-spicy, sweet-and-sour slaw that stores well in the refrigerator for up to one month. You may substitute all or part of the carrots with other vegetables such as cabbage, peppers, celery, turnips, sunchokes, celery root or beets.
- 1 lb. organic carrots
- 1 red bell pepper or several red chilies, seeded and ends trimmed
- 5 large cloves garlic, peeled
- One 4-inch piece fresh ginger,peeled and cut in two
- 3/4 cup sugar-fructose, turbinado, white or light brown
- 1 cup cider vinegar
- 1 cup water
- 1 tsp. salt
- 1 tsp. cayenne pepper, or more to taste
Peel and cut carrots into processor-sized pieces.
Cut pepper into 1-inch-wide strips. Fit processor with shredding blade and put lid in place. Shred carrots and peppers according to manufacturer’s directions. Place garlic cloves in feed tube and top with ginger. Process.
Place sugar, vinegar, water, salt and cayenne pepper in 2-quart saucepan and bring to a boil. Reduce heat to low, add garlic and ginger, and cook 3 minutes. Add carrots and bring to a boil. Reduce heat to low and cook 3 minutes more. Remove from heat, allow to cool and refrigerate.
- Calories: 90
- Carbohydrate Content: 24 g
- Fiber Content: 3 g
- Protein Content: 1 g
- Sodium Content: 500 mg