Show: BBQ with Bobby FlayEpisode: Thrills and Grills
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Soak red cabbage in cold water to remove blue dye. Toss all ingredients together and let stand, refrigerated for 1 to 2 hours before serving.
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Photo: Ginger Coleslaw Recipe
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By terri303_1247284
Brampton
on September 19, 2011
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Where is the ginger???
By dleglise
on September 01, 2011
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where is the Ginger in this Ginger Slaw?
By elanchefpaulc_5...
Glenwood Spring...
on February 11, 2007
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Somehow,during the faxing of this recipe to the food network, the ginger was entirely omitted; this is the entire 'hook'to the surprising flavor of this recipe. I suggest about 1 - 1 1/2" of fresh ginger root, finely minced, or more to taste. *1/4 C Pickled, sushi ginger may be substituted, or even crystallized sweet ginger. (Not powdered.Please try it again and re-rate this. Thanks, Chef Paul (Aspen, CO caterer
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