Here we've taken out the fat and added lots of flavor. Grandmother's coleslaw regularly weighed in at about 60 percent fat, with more than 16 grams of fat in each serving. This recipe supplies only 2 percent fat and less than 1/2 gram of fat per serving. Make it as piquant as you'd like, depending on the tastes of the family. The ginger and the hot red pepper flakes both add heat, so feel free to use more or less. Try this with grilled fish or poultry marinated in teriyaki sauce.

Ingredients

• 4 cups very finely shredded red cabbage
• 1 tsp. salt, or to taste
• 1/2 cup rice vinegar
• 1/2 cup granulated sugar
• 1 tbsp. minced peeled fresh ginger

• 1/2 tsp. crushed hot red pepper flakes, or
• to taste
• 3 medium carrots, peeled and shredded
• 2 slender scallions, minced

Instructions

1. Toss the cabbage with the salt in a large colander. Cover the cabbage with a plate weighted down with a 1-pound can, and let it drain into a bowl or in the sink at room temperature for at least 1 hour and up to 3 hours. Drain the cabbage completely.

2. Meanwhile, whisk together the rice vinegar, sugar, ginger and pepper flakes in a large bowl until the sugar is dissolved. Add the cabbage and shredded carrots and toss to combine well. Store, covered and chilled, until it is very cold or, even better, overnight, stirring occasionally.

3. Just before serving, drain the slaw in a sieve. Taste and adjust seasonings, especially salt. Serve chilled and garnished with chopped scallions. Serves 4 to 6.

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Find more about:

• 4th of July |
• Asian |
• Cabbage |
• Carrots |
• Coleslaw |
• Entrees |
• Green & Vegetable Side Dishes |
• Picnic |
• Scallions |
• Vegetarian Entrees |
• Vegetarian Side Dishes

Related Categories:

• Patriotic Picnics |
• Asian Recipes |
• Vegetable Side Dishes |
• All Salads |
• Picnic Salads |
• Coleslaws