Ginger carrot slaw

A few weeks ago, my sweetie came home with "Put 'em Up," a book full of easy preserving recipes. My first stab at one of the recipes was this ginger carrot slaw.

It's pretty slawsome, if you ask me.


Ginger-carrot slaw
1 lb carrots
1/2 lb radishes
1 red bell pepper
1/4 C salt
2 C distilled white vinegar
1 C sugar
1/2 C shredded ginger


1.) Shred all of the veggies (I used a food processor, but some fancy cutting might lead to some nice, larger pieces ...). Toss veggies with salt and let sit in a colander to drain for 2 hrs.

2.) Rinse thoroughly and squeeze the water out.

3.) Combine vinegar, water, sugar and ginger in a pot and bring to a boil. Stir in veggies and return to a boil.

4.) Put it in some jars and stick 'em in the fridge. They'll keep for at least a few weeks.