xiaoxl/recipe_data huggingface dataset:
Kale With Garlic N Tomatoes


Ingredients:
kale, olive oil, sun-dried tomato packed in oil, garlic cloves, parsley, salt

Directions:
In 6 quart stockpot, bring 1 inch of water to boil.
Add kale, cook covered 10 - 15 minutes, or until tender.
Remove with slotted spoon and discard cooking liquid.
In same pot, heat oil over medium heat.
Add tomatoes and garlic; cook and stir 1 minute.
Add kale, parsley and salt; heat through, stirring occasionally.
Cranberry-Orange Oatmeal Cookies


Ingredients:
brown sugar, light butter, baking powder, ground allspice, vanilla extract, salt, eggs, oats, all-purpose flour, dried cranberries

Directions:
Preheat oven to 375°F.
In a large bowl, beat all ingredients except oats, flour and cranberries with electric mixer on medium speed, or mix with a wooden spoon.
Stir in oats, flour and cranberries.
On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
Bake 9 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Terri's Bloody Mary


Ingredients:
Worcestershire sauce, Tabasco sauce, lime, vodka, dill pickle

Directions:
Mix dill sauce, Worcestershire, Tabasco, lime juice, vodka, and V-8 juice thoroughly.
Add ice, dill pickle spear, and sprinkle of Mrs Dash.
Cheers!
Chinese Hamburger Hash


Ingredients:
ground beef, onions, celery, water, soy sauce, pepper

Directions:
Brown meat, add onions & celery.
Add remaining ingredients (except noodles].
Place in greased casserole & cover.
Bake 30 minutes at 350.
Remove cover, bake 30 minutes more.
Cover with noodles - bake 15 minutes more.
Savoy Potatoes


Ingredients:
potatoes, swiss cheese, butter

Directions:
Dry potato slices and place thin layer in a buttered casserole., Season with salt and pepper., Cover with a layer of cheese., Continue layering and seasoning ending with cheese., Pour bouillon over the cheese and dot with butter., Bake at 325 for 1 1/2 hours until all liquid has evaporated.
Quick-and-Easy Steak Marinade
Category: meat-and-poultry
By Little Frenchy

This is a quick-and-easy marinade recipe for steaks.

Ingredients:
2 (8 ounce) boneless rib-eye steaks
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 pinch Montreal steak seasoning, or to taste
⅓ cup extra virgin olive oil
⅓ cup Worcestershire sauce
⅓ cup soy sauce
⅓ cup balsamic vinegar
3 tablespoons Dijon mustard
3 cloves garlic, chopped
1 dash liquid smoke flavoring

Directions:
Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork. Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks. Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 4 hrs 30 mins
Yields: 2 steaks

Calories: 719.2
Fat: 54.6 g
Saturated fat: 11.7 g
Carbohydrates: 24.9 g
Sugars: 11.3 g
Dietary fiber: 0.5 g
Protein: 29.5 g
Cholesterol: 124.7 mg
Sodium: 3590.2 mg
20 MINUTE BUTTER AND ONION TOMATO SAUCE


Ingredients:
tomato sauce, unsalted butter, onion, cheese, pasta

Directions:
Heat the ingredients in a small or medium covered saucepan, over high heat. When the sauce starts to boil, slightly reduce heat to medium-high and leave the lid ajar. Continue cooking for another 15-20 minutes.
In the meantime, bring a large pot of salted water to a boil and cook the pasta according to package instructions. Discard the onion from the sauce and toss with well drained pasta. Sprinkle a couple of handfuls of your choice of grated Italian cheese and serve.
Horseshoe
Category: everyday-cooking
By kehn

Every time we visit Springfield, Illinois we have to eat one of their famous horseshoes. The cheese sauce is a little different depending on where you stop to eat, seems everyone has their own way of making it. But we love them all. If you only use one slice of bread and one hamburger patty it is called a ponyshoe. This recipe can also be made with chicken tenders in place of the hamburger patties.

Ingredients:
1 (9 ounce) bag frozen french fries
1 pound ground beef
4 slices bread, toasted
½ cup butter
¼ cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
salt and ground black pepper to taste
hot sauce to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown. Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste. Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 2056.6
Fat: 153.9 g
Saturated fat: 87.7 g
Carbohydrates: 81.1 g
Sugars: 3.6 g
Dietary fiber: 4 g
Protein: 88.2 g
Cholesterol: 494.1 mg
Sodium: 2384.5 mg
Montana Russian Black Bread
Category: bread
By Foresthome

Wonderful flavorful bread.

Ingredients:
2 ½ cups whole wheat bread flour
1 cup rye flour
3 tablespoons unsweetened cocoa powder
2 tablespoons bread flour
1 tablespoon wheat germ
1 tablespoon caraway seeds
2 teaspoons active dry yeast
1 cup flat warm porter beer
½ cup strong brewed coffee
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon molasses
1 teaspoon sea salt
¼ teaspoon onion powder
1  egg white
1 tablespoon warm water

Directions:
Place whole wheat bread flour, rye flour, cocoa powder, bread flour, wheat germ, caraway seeds, yeast, beer, coffee, vinegar, olive oil, honey, molasses, sea salt, and onion powder in a bread machine in the order suggested by the manufacturer. Set bread machine for kneading cycle. Line a baking sheet with parchment paper. Remove dough from bread machine and shape into a rustic loaf on the prepared baking sheet. Make slits on top of loaf in crisscross formation. Let dough rise for 1 hour. Preheat oven to 395 degrees F (202 degrees C). Whisk egg white and warm water together in a small bowl. Brush egg white mixture over top of loaf. Bake in the preheated oven until bread is cooked through, 45 to 50 minutes. Cool bread on a wire rack for 1 hour before serving.

Prep time: 20 mins
Cook time: 45 mins
Total time: 3 hrs 35 mins
Yields: 10 servings

Calories: 240.7
Fat: 4.5 g
Saturated fat: 0.5 g
Carbohydrates: 41.4 g
Sugars: 5.2 g
Dietary fiber: 6 g
Protein: 8.3 g
Cholesterol: 1.1 mg
Sodium: 185.3 mg
Quick-Pickled Spicy Asparagus
Category: side-dish
By Soup Loving Nicole

I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.

Ingredients:
1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns   (Optional)
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar

Directions:
Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns. Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off. Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour. Place in the refrigerator until pickled, at least 2 days.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 days
Yields: 1 quart

Calories: 20.9
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 3.7 g
Sugars: 1.7 g
Dietary fiber: 1.5 g
Protein: 1.5 g
Sodium: 874.6 mg
BAKED GOAT CHEESE With ALMONDS


Ingredients:
baguette, olive oil

Directions:
Preheat oven to 350ºF. In a small skillet over medium heat, toast almonds until golden brown. Remove from the heat and transfer into a shallow bowl; set aside.
Slice bread on an angle to ¾-inch thick. Brush oil on one side, covering the whole surface and transfer the slices, oiled side up, on a baking sheet lined with foil. Transfer to the preheated oven and bake for 20 minutes, rotating half way through cooking time.
Meantime, remove cheese from the freezer (easier to handle] and brush egg white all over. Sprinkle on some Italian seasoning just enough to cover. Roll cheese log in toasted almonds and fill in any blank areas. Place the cheese on a small baking sheet lined with foil and transfer to the preheated oven on the higher rack, moving down the crostini to the lower rack (rotate]. Bake cheese log for 12 minutes.
Remove cheese from the oven and if crostini needs a little more time, leave them for another 2 to 3 minutes. Serve immediately – makes 6 servings.
Instant Pot® Vegan Cabbage Detox Soup
Category: soups-stews-and-chili
By Fioa

This simple vegan cabbage soup is perfect for a detox diet. It's a tasty no-fuss recipe that takes 30 minutes to make in your Instant Pot®.

Ingredients:
3 cups coarsely chopped green cabbage
2 ½ cups vegetable broth
1 (14.5 ounce) can diced tomatoes
3  carrots, chopped
3 stalks celery, chopped
1  onion, chopped
2 cloves garlic
2 tablespoons apple cider vinegar
1 tablespoon lemon juice
2 teaspoons dried sage

Directions:
Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, apple cider vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 66.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 13.4 g
Sugars: 7.2 g
Dietary fiber: 3.8 g
Protein: 2.3 g
Sodium: 348 mg
Ultimate Black Bean and Rice Soup


Ingredients:
onion, celery ribs, carrots, red bell pepper, garlic cloves, olive oil, black beans, diced tomatoes with green chilies, Mexican oregano, cayenne pepper, cumin, water, chicken bouillon cubes, low sodium chicken broth, salt, pepper, fresh cilantro

Directions:
In Dutch Kettle, saute onion, celery, carrot, garlic, red pepper and jalepeno pepper in olive oil until soft.
Add beans, tomatoes, corn, water, boullion broth and spices. Simmer for 30-40 minutes.
Add instant rice to mixture. Mix well. Continue cooking 5 minutes or until rice is tender.
Chop fresh cilantro and stir into mixture before serving. Could top with a dollop of sour cream on top and a squeeze of lime.
Use Hunts diced tomatoes with green chilies or a similar brand. Rotel comes in a 10.5 oz can and is much spicer than Hunts. So if you use Rotel, pair it with a can of regular diced tomatoes.
Shenkli (Swiss Doughnuts)


Ingredients:
butter, sugar, eggs, lemons, zest of, all-purpose flour, salt, baking soda, cream of tartar

Directions:
In a large mixing bowl, cream butter and sugar. Add eggs, lemon zest, and lemon flavoring of your choice.
In another large mixing bowl, sift together 4 cups of the flour, salt, baking soda and cream of tartar.
Add this to the butter/sugar mixture and mix well.
Add the remaining flour to the dough, one cup at a time (dough should be very stiff].
Roll by hand into long 1-inch-thick rolls (like snakes]. Cut rolls into two-inch lengths and shape like fat fingers.
Chill 4 hours or overnight in refrigerator.
Deep-fry chilled dough in batches in hot oil until golden brown (if using a deep-fryer, use manufacturer's suggested setting. If using a deep skillet on the stovetop, heat oil until it shimmers but doesn't smoke].
Drain on paper towels. Serve.
These can be frozen once cooled.
Poor Man's Sandwich
Category: main-dish
By NENAH25

I don't know why it is called 'Poor-Man Sandwich'. But I do know it is a long time family recipe that tastes GREAT!!. It may sound strange, however you have to try it to understand what it is. Enjoy!!!!

Ingredients:
1 ½ tablespoons creamy peanut butter
2 slices whole wheat bread
6 slices dill pickle
1 tablespoon thinly sliced onion
2 teaspoons mayonnaise

Directions:
Spread peanut butter onto one slice of the bread. Place pickle slices and onion slices onto the peanut butter. Spread mayonnaise onto the other slice of bread, and place on top of the other piece of bread.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 sandwich

Calories: 361.3
Fat: 21.6 g
Saturated fat: 4.1 g
Carbohydrates: 31.2 g
Sugars: 6.4 g
Dietary fiber: 6 g
Protein: 13.9 g
Cholesterol: 3.5 mg
Sodium: 971.1 mg
Cheesy Turkey Casserole


Ingredients:
tri-color spiral pasta, evaporated milk, onion, mushrooms, black pepper, salt, parsley, poultry seasoning, sage, garlic, celery seed, cheddar cheese, monterey jack cheese, turkey

Directions:
Cook pasta according to directions on box.
Preheat oven to 325°F.
Mix all ingredients in a casserole dish reserving about a half cup of cheese.  It also works best to add the noodles last.
Sprinkle the remaining cheese on top.
Bake for 30 minutes.
Enjoy!
Pancake Casserole
Category: breakfast-and-brunch
By mom4life

A yummy and simple way to enjoy the flavor of pancakes in the convenience of a casserole. Always a big hit for breakfast, brunch, even dinner! Serve with maple syrup on the side, just like on pancakes. Everyone puts their own syrup on.

Ingredients:
2 cups baking mix (such as Bisquick ®)
2 cups shredded Cheddar cheese, divided
1 cup milk
5 tablespoons maple syrup
2  eggs
1 ½ tablespoons white sugar
12 slices cooked bacon, crumbled

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix baking mix, 1 cup Cheddar cheese, milk, maple syrup, eggs, and sugar together in a bowl; pour into prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Sprinkle bacon and remaining 1 cup Cheddar cheese over casserole; return to oven until cheese is melted, about 5 more minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 311.1
Fat: 15.8 g
Saturated fat: 7.9 g
Carbohydrates: 31.1 g
Sugars: 12 g
Dietary fiber: 0.5 g
Protein: 11.7 g
Cholesterol: 78.6 mg
Sodium: 584.4 mg
Aarsi’s Ultimate Toor Dal/ Split Pigeon Pea Lentils:


Ingredients:
lentils, curry leaves, roma tomato, black mustard seeds, cumin seed, turmeric powder, garam masala, coriander powder, red chili powder, table salt, ghee, water, fresh cilantro leaves, lemon, asafoetida powder

Directions:
Wash the lentils at least 4-5 times until the water is somewhat clear.
Soak the lentils in fresh water for 40 minutes.
Heat ghee in a pressure cooker.
Add cumin seeds, asafetida, turmeric powder, mustard seeds and the curry leaves.
When the above starts splattering, add the tomatoes, along with the garam masala, coriander powder and red chili powder. Stir to combine.
Place a lid and let this cook for 6-8 minutes until the tomatoes become tender and the ghee starts separating from them. Stir regularly.
Add the drained lentils along with the water and salt to the tomato mixture. Stir to combine.
Place the pressure cooker lid with the whistle on and let the lentils cook on medium heat until they become tender but retain their round shape. I like to give it, at least 5 whistles.
Switch off the gas and place the pressure cooker aside to cool.
Remove the lid and add the lemon juice and fresh cilantro leaves. Stir gently to combine.
Serve hot with rice and enjoy with your loved ones!
Salmon Stuffed W/Spinach Onion & Cheese


Ingredients:
onion, spinach, garlic, basil, oregano, cream cheese, ricotta cheese, salt, black pepper, salmon fillets, parmesan cheese, olive oil

Directions:
Preheat oven to 425 degrees and spray a baking sheet with vegetable spray.
Heat the oil in a skillet and add the onion, let cook until just starting to soften, add the spinach, garlic, basil and oregano and cook for another 2 minutes. Remove from heat.
Add both cheeses and the salt and pepper to the skillet and mix well.
Make a horizontal slit through the side of the salmon going about 2 inches across creating a pocket, leaving room at both edges.
Divide the filling among each piece of salmon.
Next, in a small bowl combine the bread crumbs, parmesan and oil and sprinkle overtop of the 4 salmon fillets.
Bake for 10-15 minutes or until the salmon flakes with a fork.
Apricot Pineapple Marmalade


Ingredients:
fresh apricots, crushed pineapple, orange zest, sugar

Directions:
Rinse apricots, remove stems, cut or break in half and remove pits.  Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups.  Place in a large pot with the pineapple and orange zest.
Mix 1/4 cup sugar with pectin and stir into apricots.  Bring to a boil over high heat.  Add remaing 4 3/4 cups sugar.  Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour].
Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade].  Ladle into warm sterilized canning jars leaving 1/4" headspace.  Cap, seal and process ina water bath for 10 minutes.  Makes about 8 cups.
Vietnamese Caramelized Pork (Thit Ko) - Instant Pot Version


Ingredients:
hard-boiled eggs, sugar, garlic cloves, shallot, black pepper, salt, soy sauce, msg, coconut, water, fish sauce

Directions:
Place eggs into the instant pot on a wire rack. Pour in 1 cup of water and set on high pressure for 5 minutes. Do a quick release and put the eggs in an ice bath. Peel and set aside.
Combine the pork with garlic, shallot, salt, black pepper, msg, soy sauce in a large bowl. Let this marinate while you make the caramel sauce. You can also do this step ahead of time and just let it sit overnight in the fridge.
Set the pot to Saute mode on high. Add in the marinated pork and saute for 5-7 minutes until the garlic and shallots are soft and the pork has some color. Deglaze with 1 cup of water making sure to scrape up all the bits. Turn off the pot.
Time to make the caramel sauce! In a separate small frying pan, caramelize the sugar until it reaches a dark golden brown. Careful not to burn it. Watch  it carefully! Slowly pour in ¼ cup of water and stir to make a sauce. Add to the instant pot. (You can also caramelize the sugar while your meat browns.].
Add the hard boiled eggs, coconut soda, star anise pods and (if needed] just enough water to cover the pork. It should not take more than 2 cups. Cook it on high pressure for 30 minutes and NPR for 15 minutes.*.
Add the fish sauce and salt to taste (if needed]. Serve with rice and pickled vegetables!
*OPTIONAL - Once you remove the lid, set it to Saute mode on high for 15 minutes to reduce the liquid by 1/3. You don’t have to worry too much with the instant pot overboiling or over reducing because it will maintain the heat level and switch to “keep warm” when the timer shuts off.
To-Die-For Chicken Pot Pie
Category: main-dish
By jenhusted

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Ingredients:
6  carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1  yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1  egg
¼ cup milk

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie. Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside. Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools. Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork. Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust.  Pierce the top crust several times to vent steam. Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 pot pie

Calories: 677.5
Fat: 37.7 g
Saturated fat: 12.4 g
Carbohydrates: 64.5 g
Sugars: 11.9 g
Dietary fiber: 8.2 g
Protein: 25.2 g
Cholesterol: 101.6 mg
Sodium: 2154.4 mg
Chunky Baked Potato Soup #5FIX


Ingredients:
bacon, celery, sour cream

Directions:
Place the bacon in a 3-quart saucepan to render.
When the bacon is crispy, remove the bacon using a slotted spoon and let drain on a plate lined with paper towels.
Toss the chopped celery into the saucepan, and sautee it in the bacon fat until slightly softened--about 5 minutes.
Once the celery has softened, add the package of Simply Potatoes Traditional Mashed Potatoes to the pot, breaking up the potatoes and mixing with the celery as you stir.
Add the stock, and continue to stir to incorporate the stock into the potatoes.
Cook until the soup begins to simmer, about 5-10 minutes, stirring regularly.
When the soup has begun to simmer, add the sour cream, and stir to incorporate.
Garnish with bacon and extra sour cream, and enjoy!
Firecracker Coleslaw


Ingredients:
red cabbage, red bell pepper, red onion, carrot, green onions, Italian parsley, thyme, rice vinegar, sugar, dry mustard, fresh ginger, dried ginger

Directions:
Mix all of the slaw ingredients together in a large salad bowl., Mix the dressing ingredients together., Pour the dressing over the slaw and toss., Refrigerate slaw for  two hours to allow the flavors to blend.