Lowcountry Pickled Coleslaw

From Ben Moise/ New York Times; Adapted by Kim Severson

Ben Moïse, a retired game warden in South Carolina, has been serving a version of this coleslaw at his Frogmore stew parties for years. The hot, boiled dressing softens the cabbage and pickles it slightly. The result is a salad that stays delicious even when it sits outside on a picnic table for a few hours. The amount of vegetables can vary, and a finely chopped jalapeño can be added for a little extra heat. —Kim Severson

Yield: servings

For the Slaw

5 cups chopped green cabbage (½-inch pieces)

2 cups chopped purple cabbage (½-inch pieces)

½ heaping cup chopped Vidalia or other sweet onion

½ cup finely diced carrot

½ cup finely diced red bell or other sweet pepper

For the Dressing

1large clove garlic

½tablespoon salt, more to taste

1tablespoon minced ginger

⅓cup rice wine vinegar

½cup olive oil

For Serving

Juice of 1 freshly squeezed lime

Salt and freshly ground pepper

PREPARATION

Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.

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. Add the garlic paste, ginger, vinegar, oil and ⅓ cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine. Refrigerate 4 hours or overnight.

Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.