I first saw this recipe for spicy golden slaw on the American Institute for Cancer Research page while searching a vegetable recipe that my ill friend would eat and enjoy.
I tried the recipe but knew that my girl friend liked sweets, so I made a few changes including adding raisins to the slaw because she needs the 'sweet' incentive to eat her meals. Along with the honey, raisins added just the right natural sweetness to the slaw. Turmeric gives the cole slaw a warm golden color and adds additional flavor.
8 Cups shredded green cabbage (1 small head)
1 Large green bell pepper, seeded and cut into strips
1 Medium carrot, roughly shredded
3/4 Cup golden raisins, softened in hot water
1 Stalk celery, finely chopped
2 Medium-sized radishes, red skin scrapped off and finely chopped
1/2 Medium Valdalia onion, or any other sweet onion, thinly sliced
1/4 Cup white vinegar
3 Tbspn honey
1/2 Tspn ground ginger, or to taste
1/4 Tspn ground turmeric
1 Tbspn canola or grapeseed oil
Salt and pepper to taste
Combine the vinegar, honey, ginger and turmeric in a saucepan and bring mixture to a simmer over low heat. Stir to throughly mix and to dissolve the honey. When honey is dissoved, remove the saucepan from heat and add oil to this mix. This is your warm cole slaw dressing.
Place your cabbage, pepper, carrot, radish, onion, celery and plumped drained raisins in a serving large bowl and toss vegetables until they are evenly and well combined. Reheat cole slaw dressing until it is hot and toss vegetables once more to dress them with the hot spicy dressing. Taste cole slaw and add salt and pepper if neccessary. Also, add more ginger to mix if it does not have enough bite. Add a small pinch at a time, since a small amount of ginger goes a long way. Cover cole slaw and place in refrigerator to chill three to four hours. Stir before serving.
If you have leftovers, the remaining slaw becomes more golden after a couple of days. Good with baked chicken or baked fish.
Makes about 8 servings.