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2 tbsp rice vinegar
2 tsp grated fresh ginger, or bottled chopped ginger
1/2 tsp hot red-chili flakes
1 red bell pepper
1 yellow bell pepper
500-g bag store-bought coleslaw, preferably with grated carrots
1/2 cup bottled Japanese salad dressing
1 lime
Stir vinegar with ginger and chili flakes in a small microwave-safe bowl. To develop flavours, microwave, uncovered, on high 45 seconds. Or place in a small saucepan over medium heat and stir until hot, about 1 minutes. Seed peppers, then slice into thin strips. Place coleslaw in a large bowl. Stir in peppers to evenly distribute. Pour warm vinegar mixture and bottled dressing overtop. Squeeze juice from half of lime over salad. Toss to thoroughly mix. Taste and add salt, if needed. Slice remaining lime half into wedges and serve with coleslaw. Serve right away or cover and refrigerate up to 2 days. Great with grilled chicken, burgers, ribs or pan-fried fish.
Calories 68, Protein 1.2g, Carbohydrates 6.6g, Fat 4.5g, Fibre 1.3g, Sodium 182mg.