Spicy Ginger Carrot Relish Recipe - Cooking Index
Spicy Ginger Carrot Relish Recipe - Cooking Index
This is a ginger-spicy, sweet-and-sour slaw that stores well in the refrigerator for up to one month. You may substitute all or part of the carrots with other vegetables such as cabbage, peppers, celery, turnips, sunchokes, celery root or beets.
Courses: Sauces, Vegetarian| 1 lb | 454g / 16oz | Organic carrots |
| 1 | Red bell pepper - seeded, ends trimmed | |
| = (or several red chilies) | ||
| 5 | Garlic cloves - peeled (large) | |
| 1 | Fresh ginger - (4" long) - peeled, cut in two | |
| 3/4 cup | 148g / 5.2oz | Sugar-fructose, turbinado - white or light brown |
| 1 cup | 237ml | Cider vinegar |
| 1 cup | 237ml | Water |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Cayenne pepper - or more to taste |
Peel and cut carrots into processor-sized pieces.
Cut pepper into 1-inch-wide strips. Fit processor with shredding blade and put lid in place. Shred carrots and peppers according to manufacturer's directions. Place garlic cloves in feed tube and top with ginger. Process.
Place sugar, vinegar, water, salt and cayenne pepper in 2-quart saucepan and bring to a boil. Reduce heat to low, add garlic and ginger, and cook 3 minutes. Add carrots and bring to a boil. Reduce heat to low and cook 3 minutes more. Remove from heat, allow to cool and refrigerate.
This recipe yields 5 servings.
Per Serving: 90 Cal; 1g Prot; 0g Total Fat (0 Sat. Fat); 24g Carb.; 0mg Chol; 500mg Sod.; 3g Fiber.
Source:
Vegetarian Times, September 2002
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