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V Hot and Sour Slaw
From Eating Well magazine; serves at least 4; ready in about 30 minutes
3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon ground white pepper
1/4 teaspoon crushed red pepper, or to taste
3 cups shredded napa (Chinese), or green cabbage
1 cup thinly sliced red bell pepper
1/3 cup sliced scallions
1 8-ounce can bamboo shoots, drained and thinly sliced
Whisk rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper, and crushed red pepper in a large bowl. Add cabbage, bell pepper, scallions, and bamboo shoots; toss to coat.