Date: Fri, 9 Apr 1999 15:09:41 -0600
From: "Ross, Lynne" (Lynne.Ross@Den.Galileo.com)
This recipe was taught to me by a young man I met from Reading,
Pa. and has remained a summer time favorite of mine ever since. I
myself added the fresh grated ginger and love the results, but you
could leave it out. This salad takes on a bolder taste as it sits and
it can sit for almost three weeks, refrigerated in a closed container
and still be crisp and delish ! A food processor makes quick work of
the grating involved tho I have done it by hand also.
1 small head cabbage - grated as for slaw
1 medium carrot - grated finely
1 green bell pepper - cut into thin strips or chopped in small cubes
1 red bell pepper ( same as above )
1 - 4 inch piece daikon radish - grated finely
1 - 1inch fresh ginger root - grated finely
Add all ingredients to a large bowl and mix to blend.
In a separate bowl, mix together the following dressing/marinade then pour
over cabbage and mix well .
1 cup apple cider vinegar
1/4 cup sugar ( or equivalent sweetener to taste )
( brown sugar works well too depending on your taste )
2 Tablespoons Dijon mustard ( or course grain mustard )
( I love mustard so I use more )
aprox 1/4 to 1/2 teas salt and course ground pepper to taste.