Japanese-Style Quick-Pickled Cabbage Slaw |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 6 |
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Great summer slaw which has an interesting taste. Ingredients:
1/2 cup rice vinegar (can be found in asian markets) |
2 tablespoons oriental sesame oil |
2 tablespoons soy sauce |
1 tablespoon fresh ginger, peeled, minced |
1 tablespoon golden brown sugar |
1 tablespoon thai fish sauce (omit to make vegan or vegetarian, can be found in asian markets) |
1 medium cucumber, peeled, seeded, cut into matchstick-size strips |
1 medium carrot, peeled, seeded, cut into matchstick-size strips |
1 red bell pepper, cut into matchstick-size strips |
4 cups cabbage, thinly sliced |
Directions:
1. Whisk first 6 ingredients in a medium saucepan.
2. Bring to boil; pour into a large bowl.
3. Add cucumber, carrot and red bell pepper.
4. Add cabbage to vegetable mixture.
5. It can be made up to 4 hours ahead.
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