Featured recipe from Marilu’s table * Ginger-jalapeño slaw
Ginger-Jalapeño Slaw
Purple * Serves 6
1/4 cup seasoned rice vinegar
2 Tablespoons extra-virgin olive oil
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sea salt
2 jalapeño peppers, seeded and minced
1 pound cabbage, thinly sliced (about 6 cups)
1/2 pound red cabbage, thinly sliced (about 3 cups)
3 medium carrots, finely shredded (about 1-1/2 cups)
2 green onions, thinly sliced
1 cup thinly sliced kale
In a large bowl, combine the vinegar, oil, ginger, salt, and jalapeño peppers until well blended. Add the remaining ingredients and toss well. Refrigerate, covered, for 1 hour before serving.
Notes on handling hot peppers:
The heat of the peppers is concentrated in the seeds and ribs of the pepper. To reduce the heat in the recipe, cut out the ribs and remove the seeds. If you prefer more heat, use the seeds and don’t worry about the ribs.
To protect your hands (and whatever you touch after cutting a hot pepper), wear rubber gloves, and use an acrylic cutting board when cutting hot peppers (the heat will transfer to the next item on a wooden cutting board). Keep the gloves on to wash the knife and cutting board in very hot soapy water, and rinse them with a bleach solution (1 part bleach to 4 parts water). Wash your hands in hot soapy water after removing the gloves.
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