Lowcountry Pickled Coleslaw

• 5 cups chopped green cabbage ( 1/2-inch pieces)
• 2 cups chopped purple cabbage ( 1/2-inch pieces)
• 1/2 heaping cup chopped Vidalia or other sweet onion
• 1/2 cup finely diced carrot
• 1/2 cup finely diced red bell or other sweet pepper
• 1 large clove garlic
• 1/2 tablespoon salt, more to taste
• 1 tablespoon minced ginger
• 13 cup rice wine vinegar
• 1/2 cup olive oil
• Juice of 1 freshly squeezed lime
• Salt and freshly ground pepper

1. Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
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.
3. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil.
4. Cook for 3 or 4 minutes, stirring now and then.
5. Remove from heat.
6. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine.
7. Refrigerate 4 hours or overnight.
8. Just before serving, toss with the lime juice and a few grinds of black pepper.
9. Taste and add salt if needed.

green cabbage, purple cabbage, vidalia, carrot, red bell, clove garlic, salt, ginger, rice wine vinegar, olive oil, freshly squeezed lime, salt

Taken from cooking.nytimes.com/recipes/1017499 (may not work)