Santa Anita, in Southern California is one of the country’s premier racetracks.
This recipe is served at their Frontrunner Restaurant and is frequently served with a fabled Crab Cake of thier own creation.
3 cups shredded green cabbage
2/3 cup red bell pepper, slivered
2/3 cup carrots, slivered
1/4 cup ginger, minced very finely
2/3 cup rice wine vinegar
pinch crushed red pepper
1 cup peanut oil
salt and pepper to taste
Cook the ginger and the chili flakes lightly in the peanut oil for a few minutes to bring out the flavor. Pour this hot mixture over the cabbage in a mixing bowl. Add the remainder of the ingredients and toss together. Adjust the seasoning with salt and pepper. You can add a little sugar to the sweet and sour of the flavor if you wish.