{"id":258,"date":"2013-05-14T12:23:00","date_gmt":"2013-05-14T18:23:00","guid":{"rendered":"http:\/\/deanasimmons.wordpress.com\/2013\/05\/14\/crunchy-spicy-ginger-slaw"},"modified":"2013-05-14T12:23:00","modified_gmt":"2013-05-14T18:23:00","slug":"crunchy-spicy-ginger-slaw","status":"publish","type":"post","link":"https:\/\/southernladycooking.com\/?p=258","title":{"rendered":"Crunchy-Spicy Ginger Slaw"},"content":{"rendered":"<p><\/p>\n<div><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">SALAD<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">3 cups shredded red cabbage<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/2 cup matchstick carrots<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/2 cup sliced water chestnuts, drained<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/4 cup coarsely chopped pickled sliced ginger, drained, 2 tablespoons liquid reserved<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 medium jalape\u00f1o chile, seeded, deveined, minced<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 cup sugar snap peas, julienned (about 3 oz.)<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/2 cup chopped fresh mint<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/2 cup sliced almonds, toasted*<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">DRESSING<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">2 tablespoons plus 2 teaspoons lemon juice<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">2 tablespoons rice vinegar<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 1\/2 tablespoons sugar<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1 tablespoon canola oil<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1\/4 teaspoon salt<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">1. Layer cabbage, carrots, water chestnuts, ginger and jalape\u00f1o in 10-inch deep-dish glass pie pan.<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">2. Combine reserved 2 tablespoons pickled ginger liquid and all dressing ingredients in small jar; shake until sugar is dissolved. Pour over cabbage mixture; top with peas.&nbsp;<\/span><em style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">(Salad can be made 1 day ahead; cover and refrigerate.)<\/em><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">&nbsp;Sprinkle with mint and almonds right before serving.<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">8 (3\/4-cup) servings<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">PER SERVING: 85 calories, 4.5 g total fat (.5 g saturated fat), 2 g protein, 9.5 g carbohydrate, 0 mg cholesterol, 115 mg sodium, 2 g fiber<\/span><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><br style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\" \/><span style=\"background-color:white;color:#444444;font-family:verdana;font-size:12px;line-height:18px;orphans:2;text-align:-webkit-auto;widows:2;\">TIP *To toast almonds, place on baking sheet; bake at 375\u00baF. for 4 to 6 minutes or until light golden brown.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p>SALAD3 cups shredded red cabbage1\/2 cup matchstick carrots1\/2 cup sliced water chestnuts, drained1\/4 cup coarsely chopped pickled sliced ginger, drained, 2 tablespoons liquid reserved1 medium&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-258","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7yoUc-4a","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=258"}],"version-history":[{"count":0,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=\/wp\/v2\/posts\/258\/revisions"}],"wp:attachment":[{"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/southernladycooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}