Lowcountry Pickled Coleslaw

Step 1

Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.

Step 2

Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.

Step 3

Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.