Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat.
Ingredients
For the slaw:
- 5 cups chopped green cabbage (½-inch pieces)
- 2 cups chopped purple cabbage (½-inch pieces)
- ½ heaping cup chopped Vidalia or other sweet onion
- ½ cup finely diced carrot
- ½ cup finely diced red bell or other sweet pepper
For the dressing:
- 1 large clove garlic
- ½ tablespoon salt, more to taste
- 1 tablespoon minced ginger
- ⅓ cup rice wine vinegar
- ½ cup olive oil
For serving:
- Juice of 1 freshly squeezed lime
- Salt and freshly ground pepper
- Nutritional Information
Nutritional analysis per serving (8 servings)
149 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 453 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
- Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.
- Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.
Dining and Cooking