Ginger Pickled Really Red Cabbage Slaw

Serves 20 - Preparation :20 Cook :00 Stand 24:00 Total 24:20

Gorgeous! This really simple to make, but you need to be a little organized. Keep the "Pickled Ginger" on hand at all times and remember to make the slaw a day before serving. This slaw will hold it texture and appearance for up to 4 days. Do not come to work with a hangover on the day you intend to serve this as the day-glo pink/red color of this slaw will be offensive to your impaired brain.

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Ingredients

2 heads red cabbage, about 3 pounds
2 1/2 cups PICKLED GINGER, juice
2 1/2 tablespoons pickled ginger, minced
7 tablespoons sugar
1 teaspoon salt

Instructions

Clean the cabbage of limp outside leaves and cut it into quarters, removing the core. Slice it on the slicer for very thin threads.

Combine the ginger juice, minced ginger, sugar and salt in a bowl and whisk to dissolve the sugar and salt. Add the cabbage and mix well, set aside for 20 minutes and mix again. Press the slaw down kind of firmly so that it is soaking in the juice and refrigerate for 24 hours. Wrap tightly with plastic wrap. It's best to stir this a few times in the 24 hour period if possible.

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