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Description
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
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5cups chopped green cabbage (½-inch pieces) 2cups chopped purple cabbage (½-inch pieces) 1/2heaping cup chopped Vidalia or other sweet onion 1/2cup finely diced carrot 1/2cup finely diced red bell or other sweet pepper 1large clove garlic 1/2tablespoon salt, more to taste 1tablespoon minced ginger 1/3cup rice wine vinegar 1/2cup olive oil Juice of 1 freshly squeezed lime Salt and freshly ground pepper
Directions
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.
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