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Bon Appétit

Japanese-Style Quick-Pickled Slaw

By Chris Schlesinger

3.8

(9)

Image may contain Food Lunch Meal Dish Plant Salad and Vegetable
Japanese-Style Quick-Pickled SlawMark Thomas

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1/2 cup rice vinegar*
2 tablespoons oriental sesame oil*
2 tablespoons soy sauce
1 tablespoon golden brown sugar
1 tablespoon minced peeled fresh ginger
1 tablespoon Thai fish sauce (nam pla)*
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 large carrot, peeled, cut into matchstick-size strips
1 red bell pepper, cut into matchstick-size strips
4 cups thinly sliced Napa cabbage

Preparation

  1. Step 1

    Whisk first 6 ingredients in medium saucepan. Bring to boil; pour into large bowl. Add cucumber, carrot and red bell pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Add cabbage to vegetable mixture; toss to blend. Season to taste with salt.

  2. Step 2

    *Sold at Asian markets and in the Asian foods section of many supermarkets.

TagsSlawSaladAsianNapa CabbageCabbageLeafy GreensVegetableBell PepperCarrotRoot VegetableCucumberGingerHerbs & SpicesSideDinnerLunchDairy FreeQuickEasyPickle & PreserveBon Appétit
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