Hot and Sour Slaw
Serves 10

This is Nina Simmonds' recipe for hot and sour slaw. I love it and it always gets raves from my dinner guests.

1 medium head green cabbage (3 lbs.)
1 1/2 tbsp. salt
1 1/2 cups shredded carrots
1 1/2 cups granulated sugar
1 1/2 cups clear rice vinegar
2 1/2 tbsp. minced fresh ginger
1 tbsp. minced garlic
1 1/2 tsp. red pepper flakes

Cut cabbage in half. Cut out core and remove outer leaves. Shred cabbage finely. Place in a bowl, add salt and toss lightly. Place a plate with a weight on top of the cabbage and let sit 2 to 3 hours at room temperature. Transfer to a colander and let drain thoroughly. Place cabbage in a large bowl and add shredded carrots.

For dressing, stir together sugar, vinegar, ginger, garlic and red pepper flakes in a bowl. Pour over cabbage mixture, tossing to coat cabbage and carrots. Cover with plastic wrap and refrigerate at least 3 hours or overnight, tossing occasionally.