This recipe came from Weight Watchers Magazine – July/August 2006 issue. I’ve added some variations over the past couple of years which I will mention after I post the original recipe. This is a great and colorful summer side dish that we enjoy with burgers and other items from the grill.
1/4 cup rice vinegar
2 tsp canola oil
2 tsp grated peeled fresh ginger
1/2 tsp salt
4 cups cole slaw mix
3 plums, pitted and thinly sliced
1 cup shredded red cabbage
1 cup shredded carrots
2 scallions, sliced
Whisk together the vinegar, oil, ginger, and salt in a large bowl. Add the cole slaw mix, plums, cabbage, carrots, and scallions; mix well. Cover and refrigerated until chilled.
Here’s how I substitute: once when we were out of rice vinegar, I used red wine vinegar. Truth be told it had a better flavor so I continued to use it instead. Plums aren’t always in season so I have used cherries and most recently I threw in a cup of raspberries. It was delicious. Also, any oil will do. I’ve used olive oil mainly when we were out of canola. I also like my cole slaw a bit sweeter so I added 2 packets of Truvia to it. Delish!