Gingery Red Cabbage Slaw with Baby Spinach |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 to 6 | ||||||||||||
| INGREDIENTS: | ||
| 4 cups thinly sliced red cabbage | 1 teaspoon salt | 1 medium cucumber, peeled, halved, seeded, and cut into thin slices (about 1 cup) |
| 1 cup packed baby spinach | 2 jalapeno peppers, stemmed, seeded, and minced | 1/4 cup apple cider vinegar |
| 2 teaspoons maple syrup | 2 teaspoons minced ginger | freshly ground black pepper |
| 1 | Mix together the cabbage with the salt in a medium bowl. Place a bowl or plate on top of the cabbage with a weight on top (anything heavy like a can will do) and let sit for 30 minutes to soften the cabbage. |
| 2 | Remove the weight and stir in the cucumber, spinach, and jalapenos. |
| 3 | In a small bowl, mix together the vinegar, maple syrup, ginger, and a sprinkling of black pepper. Stir into the cabbage and let sit for at least 30 minutes to allow the flavors to marry. Serve at room temperature. |